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Receta Blackberry Almond Shortbread Thumbprints

Name: Blackberry Almond Shortbread Thumbprints
Ingredients: 2/3 c. Sugar; 1 c. Butter, softened; 1/2 tsp Almond extract; 2 c. All-purpose flour; 1/2 c. Jam, Blackberry; 1 c. Sugar, confectioner's; 1 1/2 tsp Almond extract; 2 tsp Water

de Global Cookbook

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Ingredientes

2/3 c. Sugar
1 c. Butter, softened
1/2 tsp Almond extract
2 c. All-purpose flour
1/2 c. Jam, Blackberry
1 c. Sugar, confectioner's
1 1/2 tsp Almond extract
2 tsp Water

Direcciones

Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, till creamy (1 to 2 min). Reduce speed to low; add in flour. Continue beating till well mixed
(1 to 2 min). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam.
Bake for 14 to 18 min or possibly till edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
In small bowl stir together confectioner's sugar and 1-1/2 tsp. almond extract. Gradually stir in sufficient water for a thin glaze. Drizzle over cooled cookies.
Makes 3 1/2 dozen cookies. Store in airtight containers up to 1 week or possibly freeze up to 3 months.
Tip: If cookies are spreading too much, refrigeratedough 1 hour or possibly stir in 1 to 2 Tbsp. flour.