Page 130 - 15-45 Feb 27 2019

Raspberry and Almond

Shortbread Thumbprints

6KRUWEUHDG WKXPESULQW FRRNLH ¿OOHG ZLWK UDVSEHUU\ MDP
DQG GUL]]OHG ZLWK JOD]H

&RRNLHV

Bulletin

INGREDIENTS DIRECTIONS
1 cup margarine, softened Preheat oven to 350 degrees F (175 degrees C).
2/3 cup white sugar In a medium bowl, cream together margarine
1/2 teaspoon almond extract and white sugar until smooth. Mix in 1/2
2 cups all purpose Àour teasSoon almond extract. Mix in Àour until dough
1/2 cup seedless raspberry jam comes together. Roll dough into 1 1/2 inch balls,
1/2 cup confectioners' sugar and place on ungreased cookie sheets. Make
3/4 teaspoon almond extract a small hole in the center of each ball, using
1 tsp water \our thumb and ¿nger, and ¿ll the hole with
preserves.
Bake for 14 to 18 minutes in preheated oven, or
until lightly browned. Let cool 1 minute on the
Prep cookie sheet.
30 m In a medium bowl, mix together the
Cook confectioners' sugar, 3/4 teaspoon almond
18 min extract, and water until smooth. Drizzle lightly
Ready In over warm cookies.
1 h 15 m

Y-3 # 0'' /$) ǚǔǛǻǖǛǚǻǓǔǕǖ ȗ .ȭ2$'' 0'' /$)ǻ *( February 27 '19