Blackberry Almond Shortbread Thumbprints Recipe

1. 1

   Heat oven to 350.

2. 2

   In large mixer bowl combine sugar, butter and almond extract.

3. 3

   Beat at medium speed, scraping bowl often, till creamy (1 to 2 min).

4. 4

   Reduce speed to low; add in flour.

5. 5

   Continue beating till well mixed

6. 6

   (1 to 2 min).

7. 7

   Shape dough into 1-inch balls.

8. 8

   Place 2 inches apart on cookie sheets.

9. 9

   With thumb, make indentation in center of each cookie (edges may crack slightly).

10. 10

    Fill each indentation with about 1/4 tsp.

11. 11

    jam.

12. 12

    Bake for 14 to 18 min or possibly till edges are lightly browned.

13. 13

    Let stand 1 minute; remove from cookie sheet.

14. 14

    In small bowl stir together confectioner's sugar and 1-1/2 tsp.

15. 15

    almond extract.

16. 16

    Gradually stir in sufficient water for a thin glaze.

17. 17

    Drizzle over cooled cookies.

18. 18

    Store in airtight containers up to 1 week or possibly freeze up to 3 months.

19. 19

    Tip: If cookies are spreading too much, refrigeratedough 1 hour or possibly stir in 1 to 2 Tbsp.

20. 20

    flour.

* Per serving · 4 servings · Values may vary.

No additional tips available.