Try this Raspberry Almond Shortbread Thumbprints recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. 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 minutes).
Shape dough into 1-inch bowls. 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 powdered sugar and 1 1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.
Store in airtight containers up to 1 week or freeze up to 2 months.
If cookies are spreading too much, chill dough 1 hours or stir in 1 to 2 tablespoons flour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 42 Servings | ||
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Calories: 77 | ||
Calories from Fat: 39 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.6mg | 4 % | |
Sodium 917.9mg | 32 % | |
Potassium 4mg | 0 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.7g | ||
Protein 0.1g | 0 % | |
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: 77
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