Berry Shortbread Dreams Recipe

5 44 53
Berry Shortbread Dreams Recipe
Berry Shortbread Dreams Recipe photo by Taste of Home
Publisher Photo

Berry Shortbread Dreams Recipe

Read Reviews
5 44 53
Publisher Photo
Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! —Mildred Sherrer, Fort Worth, Texas
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 teaspoons water

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies. Yield: about 3-1/2 dozen.
Originally published as Berry Shortbread Dreams in Taste of Home April/May 2001, p18

Nutritional Facts

2 each: 180 calories, 9g fat (5g saturated fat), 23mg cholesterol, 88mg sodium, 24g carbohydrate (15g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 teaspoons water
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.
  2. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
  3. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies. Yield: about 3-1/2 dozen.
Originally published as Berry Shortbread Dreams in Taste of Home April/May 2001, p18

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Reviews forBerry Shortbread Dreams

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MY REVIEW
rsbecca User ID: 3562457 280459
Reviewed Jan. 3, 2018

"Love these, Have made them for years, but I bake them with out the jam and then fill with jam after they come out of the oven, other wise the jam tends to burn or boil out of the cookie."

MY REVIEW
Monique User ID: 9381785 280182
Reviewed Dec. 29, 2017

"HELP! I am having a time of it. I NEED some advice in regard to the dough! I seem to be having issues with it. I follow the recipe to the letter, yet I can't seem to figure out what i'm doing wrong! Once in the oven at 350 degrees they take forever to bake. ANY ADVICE IS WELCOMED! It gives the recipe but there are no handling or special instructions. My best friend brought them over and they were delicious. Best ever!!

Warm Regards,
Monique"

MY REVIEW
Andria User ID: 9362163 279331
Reviewed Dec. 15, 2017

"Created an account on this site only to give this recipe a 5 star rating because it is soooooo good. A coworker brought these to work one day, 10 years later I make them every year at Christmas. I really didn't even like cookies with jam until I tried these. Delicious!!!"

MY REVIEW
carabubble User ID: 4212943 278994
Reviewed Dec. 10, 2017

"These tastes great and are easy to make. They're going onto my list of Christmas cookies that I bake every year!"

MY REVIEW
robinodonnell User ID: 6221894 278544
Reviewed Nov. 30, 2017

"My kids love these cookies!"

MY REVIEW
2124arizona User ID: 845443 269190
Reviewed Jul. 9, 2017

"The cookie are wonderful!! I fix these fir Christmas and everyone loves them!!"

MY REVIEW
Mariellyn25 User ID: 4131731 248036
Reviewed May. 10, 2016

"Soooo easy to make. Took me less than ten minutes to make the dough. I gave it a half hour in the fridge and baked them. My dough was a little crumbly when I made indentation but not bad. I used blueberry preserves because that's all I have on hand. These are delicious. Made the icing but I like them with and without. I love shortbread and this is a keeper. Thank you!

This recipe made 28 cookies for me..one inch."

MY REVIEW
nlozzi User ID: 6289695 231801
Reviewed Aug. 26, 2015

"Excellent recipe. Every time I make these and share I get requests for the recipe. I have been making these for 9 years and they never fail to impress people."

MY REVIEW
tnorris06 User ID: 4514660 215988
Reviewed Dec. 26, 2014

"I adore this recipe because they are good and easy to make! My family loves them so much that I automatically double the recipe. I often use other jams/preserves like apricot, blackberry, black raspberry and even peach. I rarely put the glaze on the cookies because they are so good without it."

MY REVIEW
truffles6 User ID: 1605921 214923
Reviewed Dec. 14, 2014

"I have been making these for years now. They are EXCELLENT and a family favorite. I use store bought icing, melt it for 15 seconds in the microwave, tint it pink and drizzle over the cookies. It looks very pretty!"

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