Crunchy Raspberry Almond Shortbread Thumbprint Cookies

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An all time favorite for everyone

Who doesn’t love cookies? Most people love them, even those who have been ordered by the doctor to limit their intake of sweets still wish to have at least have a bite or two.

These raspberry almond short bread cookies can be made and eaten any time or season. They also make a nice take-away snacks. They are very easy to prepare and can be ready within a short time. They are not only crunchy but also very tasty. The blend of almond and raspberry-flavored jam topping gives it a nice look and very delicious taste.

Check out this recipe in the link below!

 

 

Photo: cookingclassy.com

Ingredients:

2 cups + 2 Tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam, seedless if preferred
Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 – 4 tsp water

 

 

 

For the recipe: Click Here

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