Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies - these are one of my FAVORITE Christmas cookies! Everyone loves them!

2 cups + 2 Tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup seedless raspberry jam
Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 - 4 tsp water

For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
Next Instructions recipee: www.cookingclassy.com

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