Name: Raspberry and Almond Shortbread Thumbprints
Prep time: 30 min
Cook time: 30 min
Yield: 36
Ingredients: Butter, softened - 1 cup; White sugar - ⅔ cup; Almond extract, divided - 1 ¼ teaspoons; All-purpose flour - 2 cups; Seedless raspberry jam - ½ cup; Confectioners' sugar - ½ cup; Milk - 1 teaspoon

Ingredients for - Raspberry and Almond Shortbread Thumbprints

1. Butter, softened 1 cup

2. White sugar ⅔ cup

3. Almond extract, divided 1 ¼ teaspoons

4. All-purpose flour 2 cups

5. Seedless raspberry jam ½ cup

6. Confectioners' sugar ½ cup

7. Milk 1 teaspoon

How to cook deliciously - Raspberry and Almond Shortbread Thumbprints

1 . Stage

Gather all ingredients. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty

4 . Stage

Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty

5 . Stage

Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes. Allrecipes/Victoria Jempty

6 . Stage

Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies. Allrecipes/Victoria Jempty

7 . Stage

Enjoy! Victoria Jempty/Allrecipes