Raspberry Almond Thumbprint Shortbreads

Adapted from Savving Room for Dessert

Yield - 48 cookies

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 cup sugar

3/4 teaspoon almond extract

1/2 teaspoon vanilla extra

1/2 teaspoon salt

3 cups flour

3/4-1 cup seedless raspberry jam

1 1/2 cups powdered sugar

3 teaspoons water

2 1/4 teaspoon almond extract

  1. Add the butter to the bowl of a stand mixer with a paddle attachment.  Beat until creamy.  Add the sugar and extracts and beat on high speed until light and fluffy.  Scrape the bowl as needed.
  2. Add the flour and salt and mix until just combined.  Wrap the dough in plastic wrap and refrigerate for at least one hour.
  3. Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
  4. Divide the dough into 48 balls and arrange 2 inches apart on baking sheets.
  5. Press down on each ball of dough to create a thumbprint.  Fill each indentation with at least 1/4 teaspoon of jam.
  6. Bake for 15 minute or until the edges just begin to brown.  Let cool for 1 minute before transferring to a wire rack to cool completely.
  7. Whisk together the powdered sugar, water, and almond extract.  Drizzle over the cooled cookies.
  8. Let the glaze harden before packaging.

Recipe from Tracy | Pale Yellow

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