I have never made thumbprint cookies but always wanted to try them. I made this recipe only I halved it. I also tried some glaze with lemon juice and lemon extract which was yummy. But my favorite was in stead of jelly I filled some with my homemade fudge sauce and they were so good! I also learned I need to make a deeper hole for more jelly or fudge.
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Submitted By: Dee Photo By: sarah
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"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."
INGREDIENTS:
1 cup butter, softened 2/3 cup white 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 |
DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes 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 and finger, and fill the hole with preserves and chill in freezer 5 minutes or fridge 15 minutes. |
| 3. | Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. |
| 4. | In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. |
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