Raspberry Almond Shortbread Thumbprints
A tender shortbread cookie packed with raspberry jam & topped with a simple almond flavored icing. Not just for the holidays!
THE RECIPE
INGREDIENTS
For the cookie dough:
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 cup seedless raspberry jam
For the glaze:
- 1 cup powdered sugar
- 2-3 teaspoons water, more or less as needed for drizzling consistency
- 1/2 teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)
INSTRUCTIONS
- In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.
- In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hours.
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