Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints

For the cookie dough :
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsalted butter, room temperature
2 teaspoons cornstarch

  • First step is In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.
  • And then, In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hours.
  • And then, visit for full instruction : https://www.savingdessert.com/raspberry-almond-shortbread-thumbprints/

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