授权原创博客：【雪花坊】美食收集作坊

原料：

1杯 黄油，放到室温

2/3杯 白糖

1/2小勺 杏仁精华(或香草精华)

2杯 中筋面粉

1/2杯 无籽覆盆子果酱(也可以用草莓酱等)

1/2杯 糖粉

3/4小勺 杏仁精华

1小勺 牛奶

做法：

1、烤箱预热设置175°C

2、将黄油和白糖搅拌至平滑，搅拌入1/2小勺杏仁精华。混合入面粉。将面团分成4厘米左右大小的小球，置于烤盘上(烤盘上不要抹油) ，用手指在每个小球上按出一个洞，填入果酱。

3、烤14-18分钟。密切注意，边缘开始泛金黄色，立即取出烤箱。将饼干留在烤盘上一分钟。

4、将糖粉、杏仁精华、牛奶混合成液体状，趁饼干温热，浇滴在饼干上。(此步可省)

Raspberry and Almond Shortbread Thumbprints

INGREDIENTS:

1 cup butter, softened

2/3 cup white sugar

1/2 tsp almond extract (or vanilla extract)

2 cups all-purpose flour

1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar

3/4 tsp almond extract

1 tsp milk

DIRECTIONS:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.