Shortbread is a great cookie, and this thumbprint version is very easy to make, despite its somewhat fancy appearance. The dough is basic; you could probably use any flavor jam or preserves for the thumbprint, and the almond glaze is optional.
Shortbread
Ingredients
- 1 cup butter, softened
- 2/3 cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- Almond glaze (see recipe below)
Preparation
In a mixing bowl, beat butter on medium speed for 30 seconds.
Add granulated sugar and ½ teaspoon almond extract and beat until combined.
Beat in flour.
Cover and chill dough for about one-half hour, until easy to handle.
Preheat oven to 350 degrees.
Place raspberry jam in a small bowl and stir it slightly to make it easier to spoon.
Shape dough into one-inch balls and place on an ungreased cookie sheet about two inches apart.
Use your thumb to make an indentation in the center of each cookie.
Spoon about one-half teaspoon of jam into each indentation, filling it completely.
Bake 10-14 minutes, until edges are light golden brown.
When completely cool, drizzle with almond glaze.
Almond Glaze
Ingredients
- 1 cup powdered sugar
- 2-3 teaspoons water
- 1 ½ teaspoons almond extract
Preparation
In a medium bowl, combine powdered sugar, 1 teaspoon water, and almond extract.
Add enough of the remaining water to make a drizzly consistency.
Drizzle over cookies and allow glaze to harden before serving.
amy bakes in the 'burgh 