Raspberry Almond Shortbread Thumbprints #christmas #cookies

This year I participated in the The Zealous Content Blogger Cake Change of 2012 with these scrumptious Raspberry Almond Shortbread Thumbprints.   

The cooky trade not only gave content bloggers a possibility to supply and incur cookies, but it also lifted money for the Cookies for Kids Person activity.  Apiece food blogger square an message fee and agreed to move a dozen cookies to three antithetical cookie trade matches.  

The rules are panduriform.  Head a dozen cookies for each of your three matches and ship them before December 5th.  The cookies pauperism to be one that you (the blogger) has never posted before.  After sending the cookies all you requirement to do is watch your mailbox for 3 dozen cookies to get on your threshold.  And subterminal, study a journal aviator with the cook direction intelligent to go living on December 12th.  How panduriform is that?

Ingredients

For the dough:

• 1 cup unsalted butter, domiciliate temperature (2 sticks)
• ? cup granulated dulcify
• ½ containerful almond pull
• 2 cups all-purpose flour (lightly spooned into measure cup and leveled with the savorless back of a wound)
• ½ cup seeded raspberry jam
• irritate of briny

For the candy:

• 1 cup fine dulcify
• 2-3 teaspoons h2o (author or less as required for drizzling body)
• 1½ teaspoons almond passage

Manual

1. In a spacious mixing incurvation, syndicate the butter, granulated sweetener and ½ containerful almond select. Jade at job zip until the butter collection is creamy. Skin sides of mixing container as needed. Restrain the pace to low and gradually add the flour and a bite of salinity. Mix until easily alloyed. Recording and refrigerate the dough for 1 hours.
2. Preheat oven to 350 degrees. Demarcation a hot shape with sheepskin packing. Change dough into 1-inch balls and post 2 inches unconnected on the equipped pan. Variety an indent in the building of apiece cake with your smallest digit (or molding if you want a larger incurvation). The edges of the dough may noise slightly. Work each with a heaping ¼ teaspoon jam.
3. Bake for 15 minutes or until edges are softly brunet. Let the cookies halt 1 second before removing to a cooling wheel. Turn completely.
4. Mix the glass ingredients in a soft incurvature and whisk until disembarrass. Splash over cookies and earmark them to set.

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