Rating: 4 stars
56 Ratings
  • 5 star values: 34
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 11

Similar to thumbprint cookies, this shortbread dessert is stuffed with raspberry jam. Drizzle with a powdered sugar glaze for a showy topping.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
30 mins
chill:
1 hr
bake:
10 mins
total:
1 hr 40 mins
Yield:
about 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

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  • Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

  • Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon of the water, and the 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. Drizzle cookies with icing.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

112 calories; fat 5g; cholesterol 15mg; saturated fat 3g; carbohydrates 15g; protein 1g; sodium 57mg.
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