It’s possible that these may be the very best cookies I have ever eaten.
Don’t let the name fool you; these cookies taste more like a buttery sugar cookie than shortbread- perfectly thin and crisp on the outside, light and soft on the inside, and the almond extract in the glaze and cookies makes them absolutely irresistible.
I can’t stop eating them.
Literally. Even now.
It also doesn’t hurt that they have a teaspoon of raspberry jam spooned into their centers. Sigh. So delicious.
Make these today… and then make them again for your holiday parties… and possibly one more time, just for Christmas Eve or New Year’s or lunch or because it’s a Tuesday.
Raspberry Almond Shortbread Thumbprint Cookies
2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
1 cup powdered sugar
1 1/2 teaspoon almond extract
2 to 3 teaspoons water
In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy, about 2 to 3 minutes. Reduce speed to low; add flour. Beat until well-mixed, about 2 to 3 minutes. Cover and chill dough at least 1 hour.
Preheat oven to 350°F.
Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in the center of each cookie (edges may slightly crack). Fill each indentation with about 1/4 teaspoon raspberry jam.
Bake for 14 to 18 minutes or until edges are slightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.
Source: Sunset Magazine, December 1998