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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 7, 2012
Everyone loved these!!! TIPS... cut back oven to 325 degrees, used parchment paper, cut back butter to 3/4 cup, used hands for final mixing about 30 seconds, applied sugar to back of 1/4 tsp to press (keeps them from sticking), use the same 1/4 tsp to fill. My new favorite cookie. Only lightly golden where cookie meets the parchment. Omitted drizzle...sweet enough without. Still plenty of buttery taste with cut back and not too rich. PERFECT!!! Friends and family said they couln't stop eating them. Cooking time varies between 13 and 16 depnding on size. Used blackberry and strawberry from Cracker Barrel and my mom's homemade rasberry preserves. Homemade was best...thanks mom!!!
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