Butter! Growing up, anytime I would say something tasted delicious, my mom would reply, "Must have butter in it!" My Grandma Nelsen was infamous for always using real butter in all of her cookies. They were soooo good! She's been in heaven now for nine years, but every Christmas I find myself really missing her and her endless supply of amazing cookies! I know if she were here, taking these cookies to her would be like presenting her with a cookie that would be up to her delicious standards! I don't know if that makes sense, but I've always loved her so much that I hope I can emmulate her baking skills someday and have everyone "feel my love" just from one bite of a real butter cookie!
These little gems are currently the favorite of everyone in our house...and everyone who happens to be around when a pan comes out of the oven. The last batch only lasted a few hours! Come on over...it'll give me an excuse to make them again!
Raspberry Almond Shortbread Thumbprints (long enough name?)
|1||cup butter, softened|
|1/2||teaspoon almond extract|
|2||cups all-purpose flour|
|1/2||cup raspberry jam|
|1||cup powdered sugar|
|2 to 3||teaspoons water|
|1 1/2||teaspoons almond extract|
Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. (I use the squeeze bottle of raspberry jam and just fill up the thumbprint. Less messy method!)
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.