Skip to content

Raspberry Thumbprint Shortbread

June 28, 2011

1 cup butter, softened

2/3 cup powdered sugar

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 cup raspberry jam

Melted white chocolate for drizzle

DIRECTIONS: Preheat oven to 350 degrees

1. In a medium bowl, cream together butter and powdered sugar until smooth. Mix in 1/2 teaspoon pure vanilla  extract. Mix in flour until dough comes together. Scoop cookies with a small icecream scoop, and place on parchment lined cookie sheets. Make a indentation in the center of each cookie using your thumb, then fill with about a teaspoon of raspberry jam. 3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Slightly cool on the cookie sheet. Place cookies on a cookie sheet covered with parchment , when completely cool. Drizzle with melted white chocolate, let chocolate harden , serve and  Enjoy !!!

One Comment leave one →
  1. June 28, 2011 6:00 pm


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: