Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints
2/3 cup sugar
1 cup butter (softened)
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry preserves or jam
1 cup sifted powdered sugar
1-1/2 teaspoons almond extract
2 to 3 teaspoons water
Heat oven to 350
In a large mixing bowl combine sugar, butter and almond extract.  Beat at medium speed till creamy (2-3 min).  Reduce speed to low and add flour slowly, mixing well (2-3 min). Cover and chill dough at least 1 hour.
Shape dough into 1 inch balls and place on cookie sheets.  With thumb, made an indention in the center of each cookie, then fill with about 1/4 teaspoon preserves or jam.
Bake 14 minutes.  Let stand 1 minute before removing from cookie sheet.  Cool completely.
Meanwhile in a small bowl, mix together all glaze ingredients till smooth.  Drizzle glace over cookies.
*note:  recipe did not say if you grease cookie sheets or not, so I’m thinking you do not have to grease them.  I always use parchment paper so I never have to worry about greasing cookie sheets.

3 thoughts on “Raspberry Almond Shortbread Thumbprints

  1. Your recipes look so good and delicious. Can’t wait to try some of them. I am looking for the old fashioned tea cake recipe that grandma made . they were made and poured into a baking pan. After the tea cakes cooled, they were cut into hand size square cookies. the tea cakes were not too sweet. Hope you can help me. Thanks in advance. Lillie Thompson, peace24@bellsouth,net


    • Lillie, I have not heard of this cake, but I have a lot of very old cookbooks I can look to see if it’s in any of them. I also asked your question on a Facebook group (I’m a member of) with over 7,000 members and a lot of them are are old tme cooks who live in WV. She has members all over, but a lot of regular members who are true mountain cooks…maybe one of them will know this recipe and get back to me.


      • Thank you for responding. The teacake is sometimes made up and rolled out flat and cut into squares or cut out with a big mouthed jar or the top of the jar.. I am trying to remember. They were cooked when I was a child. I am now 73 and thankful. I would love to find the recipe, even none wrote down recipes back then. They just cooked the best food you ever tastedd. Thanks for trying. Lillie.


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