Raspberry Almond Shortbread Thumbprint Cookies
Ingredients
- 2 cups + 2 Tbsp (300g) áll-purpose flour*
- 1/4 tsp sált
- 1 cup (226g) unsálted butter, cold ánd diced into 1 Tbsp pieces
- 2/3 cup (140g) gránuláted sugár
- 1/2 tsp álmond extráct
- 1/2 cup seedless ráspberry jám
Gláze (optionál)
- 1 cup (124g) powdered sugár
- 1 tsp álmond extráct
- 2 - 4 tsp wáter
Instructions
- For the cookies: Preheát oven to 350°F (180°C). In á mixing bowl whisk together flour ánd sált, set áside.
- In the bowl of án electric stánd mixer fitted with the páddle áttáchment, blend together butter ánd sugár until combined (it will táke á minute or two since the butter is cold).
- Mix in álmond extráct then ádd in flour blend until mixture comes together (it will táke á bit of mixing since the butter is cold, so be pátient, it will seem reálly dry ánd crumbly át first).
- Shápe dough into 1-inch bálls, ábout 1 Tbsp eách, ánd pláce 2-inches ápárt on ungreásed báking sheets.
- Máke á smáll indentátion with thumb or forefinger in eách cookie (lárge enough to fit 1/4 - 1/2 tsp of jám). Fill eách with 1/4 - 1/2 tsp jám.
- Chill in refrigerátor 20 minutes (or freezer for 10 minutes). Báke in preheáted oven 14 - 18 minutes.
- Cool severál minutes on báking sheet then tránsfer to á wire ráck to cool.
- For the gláze: Whisk áll gláze ingredients together in á smáll mixing bowl, ádding enough wáter to reách desired consistency.
- Pour or spoon mixture into á sándwich size reseáláble bág, cut á smáll tip from one corner ánd drizzle over cool cookies. Let set át room temperáture then store in án áirtight contáiner.