Wednesday, August 10, 2016

RASPBERRY THUMBPRINT COOKIES WITH ALMOND GLAZE

Cookies:
2/3 cup sugar
1 cup real butter, sligthly softened
1/2 tsp almond extract
2 cups flour
1/2 cup seedless raspberry jam
Glaze (recipe below)

In a large bowl, combine the first 3 ingredients; beat until creamy. Blend in the flour and mix until a dough forms. Cover and chill for 30 minutes.

Preheat oven to 350 degrees.
Grease cookie sheet.

Form dough into balls and place on the prepared cookie sheet. Make a thumbprint in the center of each ball. Using about 1/4 tsp of the raspberry jam, fill each thumbprint.

Bake cookies at 350 degrees about 14 minutes. Remove from oven and allow to cool then drizzle with the glaze.

Glaze:
1 cup confectioners' sugar
2 to 3 tsp water
1 1/2 tsp almond extract

Combine glaze ingredients until creamy. Drizzle over the top of each cookie.

Note: File Photo

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