Standard Work Instruction
Raspberry and Almond Shortbread Thumbprints COOK03
Developed 12/14/2014 Author raymond Target Time 30 minutes Updated 12/14/2014
Effective 12/14/2014 Supersedes NA
Pre-Checks
There are no prerquisites for this dish.
Tools and Materials Required
Quantity Description Step
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/2 cup seedless respberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

Key Reminders
Make sure you wash all your bowls!

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Steps
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.
Visual Support
Cookies on tray   

Supplemental Information
Cookies