Raspeberry Almond Shortbread Thumbprint Cookies

We're back and happy to be posting again! Sorry for the long absence. It has been quite the month! Thank you for visiting while we were away. We hope to be back to our regularly scheduled posting here at Delicious Discoveries. :)

I'm excited to be posting about a most delightful little cookie. These were super easy and super delicious.  It's always nice to have a cookie that's different from "the usuals". They are pretty too! 

Raspberry Almond Shortbread Thumbprint Cookies

Recipe from Amber Gale

Makes 2 Dozen

COOKIES

1 C Butter, softened
1/2 tsp Almond Extract
2 C Flour
1/2 C Raspberry Jam (I actually didn't measure and just spooned the jam onto the cookies directly from the jam jar)

2/3 C Sugar

In a large bowl add sugar, butter, and extract.  Mix until creamy.  Add flour and beat until well mixed.  Shape into 1" ball.  With thumb, make a well in the middle of each cookie.  Fill with jam.  Bake 350 for 14-18 min until lightly brown.  Cool completely.  (Mine were still a bit warm, but I wanted my topping to melt just a bit).

GLAZE/TOPPING

1 1/2 tsp Almond Extract
2-3 tsp Water

1 C Powdered Sugar

In a small bowl combine powdered sugar, extract, and water until smooth.  Drizzle over top.

Linked up on 

Sugar Cookie Bars

Wouldn't these make the most perfect dessert for you family or sweetheart tonight? Well that is what my sister Aimee did for her family. She said, "The best part about these bars, besides their simplicity, is that every bite is like eating the center of a sugar cookie which happens to be my favorite bite." I think we can all agree that that is THE best bite of the sugar cookie! And you don't have to mess around with rolling them out and shaping them. Just make the dough and through it in your pan and you are good to go! So simple! Try this delicious recipe today!

 Makes a ton!

 So perfect for Valentine's Day, love the tri-colors! We used a buttercream frosting instead of the cream cheese frosting, but use whichever you like!

 Mmmmm!

Sugar Cookie Bars
recipe from The Girl Who Ate Everything, original source BreeAnn Fankhauser


Cookies
1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon zest (optional)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.


Buttercream Frosting
1/3 c butter, softened
4 1/2 cups sifted, powdered sugar
1/4 cup milk
1 1/2 tsp vanilla


Beat butter until very fluffy. Gradually add 2 cups powdered, sifted sugar. Beat well. Slowly beat in the milk and vanilla. Slowly beat in remaining powdered sugar. If desired, tint with food coloring.
Cream Cheese Frosting
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened 
1 tsp vanilla (I used almond extract for half of the frosting)
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.