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Dessert for 24

Raspberry Almond Thumbprints

Tender almond shortbread cookies hold raspberry jam in their centers and finish with a simple almond glaze.

$0.18per serving $
80 minstart to table
24servings

AmericanVegetarianKid-friendlyBudgetDessertsSummer

Ingredients

  • 2 cups + 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 tsp almond extract
  • 1/2 cup seedless raspberry jam
  • 1 cup powdered sugar
  • 1 tsp almond extract
  • 3 tsp water

Steps

  1. Heat the oven to 350 F and line two baking sheets.
  2. Beat the butter and granulated sugar until smooth, then mix in the almond extract, flour, and salt.
  3. Shape the dough into 24 balls, place them on the sheets, and press a small hollow into each.
  4. Fill the hollows with raspberry jam and bake for 12 to 15 minutes until lightly golden.
  5. Stir the powdered sugar, almond extract, and water into a glaze, then drizzle it over the cooled cookies.

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