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Almond Shortbread Thumbprints

Almond Shortbread Thumbprints

Idea gallery #1393
  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • ½ teaspoon LorAnn Almond Bakery Emulsion
  • 2 cups all-purpose flour
  • 1/2 cup pastry filling
Preheat oven to 350ºF. In a medium bowl, cream together butter and granulated sugar until smooth. Mix in ½ teaspoon almond emulsion. Mix in flour until dough comes together. Using a cookie scoop, scoop and roll dough into 1½-inch balls and place on parchment-lined cookie sheets. Using your thumb, make a small hole in the center of each ball. Fill the hole with pastry filling. Bake for 14-18 minutes or until lightly browned. Let cool 1 minute on the cookie sheet before transferring to cooling rack.
In a medium bowl, mix together the confectioner’s sugar, ¾ teaspoon almond emulsion and enough milk to make a smooth flowing mixture. Drizzle lightly over warm cookies.

Shop Products Used:

Almond Bakery Emulsion

Almond Bakery Emulsion
4 fl. oz. jar

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