Wednesday, December 14, 2016

On the 1st Day of Christmas

     Raspberry Almond Shortbread Thumbprint Cookies--oh my!

These are perhaps my families favorite Christmas cookie. I was first given these by a carpooling friend and had to have the recipe, which by the way comes from the Land of Lakes kitchen.
Whenever I share them, the recipient needs to have the recipe as well. They are just that good.

Preparation time: 45 min   Baking time: 14 min  
Yield: 3 1/2 dozen cookies 

Cookie Ingredients:


cup  butter, softened

cup sugar

teaspoon almond extract

cups all-purpose flour

cup raspberry jam*

Glaze Ingredients:


cup powdered sugar
2 to 3

teaspoons water
1 1/2

teaspoons almond extract

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour. Note: You can form the balls at this stage and freeze them on a plate, bag them once frozen for baking closer to Christmas.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (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 sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

*Substitute 1/2 cup of your favorite flavor jam.

1 comment:

Hilde Morin said...

OK! I'll try these too ;)