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.