This time of year I become addicted to holiday baking magazines- especially the cookie ones. I am always looking for new holiday cookie recipes. Well, as soon as I saw this recipe I knew I had to try it -they looked wonderful and I was right. To quote Tessa “they are totally amazing!” Now, of course, mine didn’t look exactly like the picture in the magazine but they tasted wonderful and that is what really counts. The recipe for Raspberry Almond Shortbread Thumbprints is from the Land O’ Lakes Holiday Cookie magazine and it says it is one of their most requested recipes – I know why! So here’s another recipe for your holiday cookie collection and your holiday cookie plate. Enjoy!
Cookie: Glaze:
1 cup butter, softened 1 cup powdered sugar
2/3 cup sugar 1 1/2 tsps. almond extract
1/2 tsp. almond extract 2 to 3 tsps. water
2 cups flour
1/2 cup raspberry jam
Combine butter, sugar and 1/2 tsp. almond extract in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour. Beat until well mixed. Cover, refrigerate until firm (at least 1 hour)
Heat oven to 350. 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 tsp. jam (do not overfill).
Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet and cool completely.
Meanwhile, combine powdered sugar, 1 1/2 tsps. almond extract and enough water (I actually used some whipping cream I had in the refrigerator) for desired glazing consistency in small bowl with wire whisk until smooth. Drizzle over cooled cookies.
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