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Raspberry Almond Shortbread Thumbprints

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.546
Energy (kCal)3528.68
Carbohydrates (g)570.1881
Total fats (g)119.6872
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350°F | 2. In large mixer bowl combine sugar, butter, and almond extract. | 3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). | 4. Reduce speed to low; add flour. | 5. Continue beating until well mixed (1 to 2 minutes). | 6. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. | 7. With thumb, make indentation in center of each cookie (edges may crack slightly). | 8. Fill each indentation with about ¼ t. jam. | 9. Bake for 14 to 18 minutes or until edges are lightly browned. | 10. Let stand 1 minute; remove from cookie sheet. | 11. Glaze: | 12. In small bowl stir together powdered sugar and 1½ t. almond extract. | 13. Gradually stir in enough water for a thin glaze. | 14. Drizzle over cooled cookies. | 15. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    butter 1 cup 1368.0 62.856 42.744 115.2
    almond extract 1/2 teaspoon - - - -
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    raspberry jam 1/2 cup - - - -
    sugar 1 cup powdered 466.8 119.72399999999999 0.0 0.0
    almond extract 1 1/2 1/2 - - - -
    water 2 -3 teaspoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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