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Raspberry Almond Shortbread Thumbprints
Ingredients
  • subheading: For the cookie dough:
  • 2 cups all-purpose flour (252g)
  • ¼ teaspoon salt
  • 1 cup unsalted butter room temperature (226g or 16 tablespoons)
  • ⅔ cup granulated sugar (135g)
  • ½ teaspoon almond extract
  • ½ cup seedless raspberry jam (4 ounces)
  • subheading: For the glaze:
  • 1 cup powdered sugar (115g)
  • 2 to 3 teaspoons water more or less as needed for drizzling consistency
  • ½ teaspoon almond extract (add more to taste if desired - I've used to up 1 ½ teaspoons - substitute vanilla if desired)
Steps
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