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Raspberry and Almond Shortbread Thumbprints

Reviewed: Feb. 24, 2013
I've been a huge fan of sweets that use almond extract, but (at least in the areas I grew up) they weren't widely available. These cookies taste fantastic, have a very light weight and texture (I sift my flour), and satisfy both my almond and raspberry cravings. I did have to make one alteration - I need to use 1 TABLEspoon of milk for the drizzle portion, or I'd wind up with very sweet cement that didn't make it on to my cookies until I added more milk and popped it in the microwave to "melt" the hardened sweetness. You DO have to use Almond Extract, and I highly recommend drizzling the frosting stuff on top (again, using the extract) as it helps with the flavor as well as making them look lovely. They spread a good bit in the oven, but I had no problems with jam spreading and escaping the cookie surfaces - I just made sure the dips for them were deep enough, and didn't let it rise higher than the rim. One of my spatulas has a rounded end on the handle, I use that to form the dips. The first couple of times, I got odd numbers of cookies - I've switched to splitting the finished dough into quarters and pinching off 8 cookies per quarter (adding and removing to make their sizes closer to equal) before rolling them into balls. It goes faster than pulling out a small chunk at a time and then looking at a lot of different sized dough spheres on the cookie sheet.
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