Try this Raspberry Almond Shortbread Thumbprints recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. In small bowl stir together confectioners sugar and 1-1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. Makes 3 1/2 dozen cookies. Store in airtight containers up to 1 week or freeze up to 3 months. Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour. Recipe by: Land OLakes Posted to MC-Recipe Digest V1 #860 by MAMacR@aol.com on Oct 22, 1997
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Serving Size: 1 Serving (1002g) | ||
Recipe Makes: 1 | ||
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Calories: 4385 | ||
Calories from Fat: 1680 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186.6g | 249 % | |
Saturated Fat 117g | 585 % | |
Monounsaturated Fat 48g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 488mg | 150 % | |
Sodium 4540.6mg | 157 % | |
Potassium 480.9mg | 13 % | |
Total Carbohydrate 665.8g | 196 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 657.5g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4385
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