Raspberry Almond Shortbread Thumbprints

Tools Used: Perforated Baking Sheet, Bonmat, Signature Spatula, Mini Whisk

Ingredients

• 1 cup butter (2 sticks), softened

  2/3 cup sugar

  1/2 teaspoon almond extract

  2 cups flour

  1/2 cup raspberry jam (or your favorite FRENCH PANTRY Jam)

Glaze

• 1 cup powdered sugar

• 2-3 teaspoon water

• 1 1/2 teaspoons almond extract

Directions

• Combine butter, sugar and 1/2 teaspoon almond extract in a bowl.

• Beat at medium speed, scraping bowl often, until creamy. Add the flour; beat at low speed, scraping bowl often, until well mixed.

• Cover; refrigerate at least 1 hour.

• Preheat the oven to 350 degrees F.

• Place bonmat on a Perforated Baking Sheet.

• Shape dough into 1-inch balls.

• Place 2 inches apart onto ungreased cookie sheets.

• Make indentation in the center of each cookie with your thumb (edges may crack slightly).

• Fill each indentation with about 1/4 teaspoon jam.

• Bake for 14-18 minutes or until edges are lightly browned. Let stand for 1 minute; remove with the Signature Spatula to a cooking rack. Cool completely.

• Combine all glaze ingredients in a bowl with the Mini Whisk until smooth. Drizzle over cookies.

* Thumbprint cookies are a staple cookie at the holidays. You can add your favorite jam, and a simple and fun recipe to make with kids, and the glaze dresses them up.

Download the recipe here.