Raspberry & Almond Shortbread Thumbprints
Prep time: 30 Min
Cook time : 18 Min
Ready in : 1 Hr 15 Min
Yield: 36
INGREDIENTS
225 g butter, softened
135 g white sugar
3 ml almond extract
250 g all-purpose flour
170 g seedless raspberry jam
60 g confectioners' sugar
4 ml almond extract
5 ml milk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Tips:
These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like the ones in the picture. First, turn the oven temp down about 10 degrees. Second, don't soften the butter before mixing, just cut it into 1 tbsp pieces and mix with the sugar. Third, add an extra 1/4 cup of flour to the dough. Finally, once you've filled the thumbprints with jam, put the whole cookie sheet in the freezer for 10 minutes before baking. The first time I followed the recipe and my cookies were so flat the jam leaked through the bottom, and the second time I made these adjustments and the cookies not only tasted delicious, they looked perfect, too!
Make sure to space the cookies far enough apart on the cookie sheet so they don't end up molded together. AND...make your thumb print indentions deep enough so the raspberry jam doesn't run out. Mind did just that and made a mess on my cookie sheet. I suggest using your little finger instead of your thumb...so the indentions look a little more delicate. I sprinkled poppy seeds in my dough before baking to give the cookies a little "something". I had to use a little more than 1 tsp of milk to make a glaze. I poured my glaze into a ziploc bag, cut off a corner and drizzled the glaze on the cookies.
Cook time : 18 Min
Ready in : 1 Hr 15 Min
Yield: 36
INGREDIENTS
225 g butter, softened
135 g white sugar
3 ml almond extract
250 g all-purpose flour
170 g seedless raspberry jam
60 g confectioners' sugar
4 ml almond extract
5 ml milk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Tips:
These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like the ones in the picture. First, turn the oven temp down about 10 degrees. Second, don't soften the butter before mixing, just cut it into 1 tbsp pieces and mix with the sugar. Third, add an extra 1/4 cup of flour to the dough. Finally, once you've filled the thumbprints with jam, put the whole cookie sheet in the freezer for 10 minutes before baking. The first time I followed the recipe and my cookies were so flat the jam leaked through the bottom, and the second time I made these adjustments and the cookies not only tasted delicious, they looked perfect, too!
Make sure to space the cookies far enough apart on the cookie sheet so they don't end up molded together. AND...make your thumb print indentions deep enough so the raspberry jam doesn't run out. Mind did just that and made a mess on my cookie sheet. I suggest using your little finger instead of your thumb...so the indentions look a little more delicate. I sprinkled poppy seeds in my dough before baking to give the cookies a little "something". I had to use a little more than 1 tsp of milk to make a glaze. I poured my glaze into a ziploc bag, cut off a corner and drizzled the glaze on the cookies.
the artistic shot
before bakin tray01
in the oven!!
tray01 close-up
tray02 close-up
tray02 in nice serving
_
So nice,
we finally managed to bake our biscuits.
we finally managed to bake our biscuits.
With Enghui,
everything is nice (:
Thanks for ur X'mas card & it's nice to know you. Really.
Thanks for ur X'mas card & it's nice to know you. Really.
_
Dead beat after bakin & all. Fell asleep right away aft enghui went home.
Slept at 5am ytd cuz I was hanging on chattin w jl.
And I din noe someone saw me for 2days at Kino & HMW & din say hi to me & couldn't recogn me for the 2nd time.
_
The biscuits taste yum-yum. So who says first-timers can't be great huh. You're so wrong
I LOVE allrecipes!!
_
It was wonderful to forget all that you want to forget when creaming the dough.
Cuz you're so focused to do sth well bef ur eyes & you forget those that you can't see for the mmt.
You need strength to do sth well, juz like mixing in the medium bowl, and you nd strength as well to forget.
So tired, so happy
