Poofy Cheeks: Raspberry & Almond Shortbread Thumbprint Cookies from Made It. Ate It. Loved It.

December 3, 2013

Raspberry & Almond Shortbread Thumbprint Cookies from Made It. Ate It. Loved It.

Scarlett from Made It. Ate It. Loved It. is here today to share some really fun thumbprint cookies! Enjoy!

Hey, this is Scarlett from Made It. Ate It. Loved It. I was thrilled when Poofy Cheeks asked if I would like to join in on the cookie exchange fun! A few cookie ideas came to my mind, but this one was at the top! I just love how easy, pretty, and yummy these cookies are. And during the busy holiday season what more could you want!

Raspberry & Almond Shortbread Thumbprint Cookies
yields: 3 dozen

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners sugar
3/4 teaspoon almond extract
1 teaspoon milk

Preheat oven to 350 degrees F. In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract. Then add flour, dough will then start to come together. Roll dough into 1 1/2 inch balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb or finger. Then fill with raspberry jam. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk. Mix until smooth. Drizzle lightly over warm cookies.

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1 comment:

  1. Thank you for sharing this recipe!! I made them today and they were a hit. I also added some coconut into the dough mix. They were wonderful! :)


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