Tip: Try not to multi-task too much, these got a lil crispy when my oven decided to smoke with some of the leakage from the spring-form of the Cheesecake. Whoops ^^;
Gotta throw this in here, just for those new to cooking something like this.
WASH YOUR DAMN HANDS. every time you touch a new material, try to wash your hands, especially if you're hand mixing or folding, rolling dough, and even opening packages. This cuts down on germs, cross contamination, and stray debris in your foods, like hair.
That being said. YOU'VE NEVER MADE COOKIES TILL YOU'VE USED YOUR HANDS. and i mean used your hands. Literally, I was wrist deep in this dough. it was so fun, i highly recommend it, especially if you don't have a standing mixer.
Onward!
Raspberry and Almond Shortbread Thumbprints
Ingredients
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
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- 1/2 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
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