Recipe

Shortbread Thumbprint Cookies

Name: Shortbread Thumbprint Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 4
Ingredients: 2.5 cups all-purpose flour (I use King Arthur all-purpose flour); 1/4 tsp salt; 1 cup unsalted butter (softened to room temperature, about 70°F); 1/2 tsp almond extract; 3/4 cup granulated sugar; 1/2 cup seedless raspberry jam (or any flavor you prefer); 1/2 cup icing sugar (sifted to remove lumps); 1 tsp milk

Here are my classic shortbread thumbprint cookies, with a buttery, melt-in-your-mouth base, a sweet raspberry jam center, and a simple almond glaze drizzled

MA

A recipe from

Maria Arnold

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Ingredients

Yields 4 servings

2.5 cups all-purpose flour (I use King Arthur all-purpose flour)
1/4 tsp salt
1 cup unsalted butter (softened to room temperature, about 70°F)
1/2 tsp almond extract
3/4 cup granulated sugar
1/2 cup seedless raspberry jam (or any flavor you prefer)
1/2 cup icing sugar (sifted to remove lumps)
1 tsp milk

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