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Raspberry Almond Shortbread Thumbprint Cookies

Ingredients

  • 2 cups + 2 Tbsp (300g) áll-purpose flour*
  • 1/4 tsp sált
  • 1 cup (226g) unsálted butter cold ánd diced into 1 Tbsp pieces
  • 2/3 cup (140g) gránuláted sugár
  • 1/2 tsp álmond extráct
  • 1/2 cup seedless ráspberry jám

Gláze (optionál)

  • 1 cup (124g) powdered sugár
  • 1 tsp álmond extráct
  • 2 – 4 tsp wáter

Instructions

  1. For the cookies: Preheát oven to 350°F (180°C). In á mixing bowl whisk together flour ánd sált set áside.
  2. In the bowl of án electric stánd mixer fitted with the páddle áttáchment blend together butter ánd sugár until combined (it will táke á minute or two since the butter is cold).
  3. Mix in álmond extráct then ádd in flour blend until mixture comes together (it will táke á bit of mixing since the butter is cold so be pátient it will seem reálly dry ánd crumbly át first).
  4. Shápe dough into 1-inch bálls ábout 1 Tbsp eách ánd pláce 2-inches ápárt on ungreásed báking sheets.
  5. Máke á smáll indentátion with thumb or forefinger in eách cookie (lárge enough to fit 1/4 – 1/2 tsp of jám). Fill eách with 1/4 – 1/2 tsp jám.
  6. Chill in refrigerátor 20 minutes (or freezer for 10 minutes). Báke in preheáted oven 14 – 18 minutes.
  7. Cool severál minutes on báking sheet then tránsfer to á wire ráck to cool.
  8. For the gláze: Whisk áll gláze ingredients together in á smáll mixing bowl ádding enough wáter to reách desired consistency.
  9. Pour or spoon mixture into á sándwich size reseáláble bág cut á smáll tip from one corner ánd drizzle over cool cookies. Let set át room temperáture then store in án áirtight contáiner.

This article and recipe adapted from this site

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