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Raspberry Almond Shortbread Cookies Recipe

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This recipe for Raspberry Almond Shortbread Cookies, by , is from Family & Friend Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Allen
Added: Sunday, December 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Butter, softened
2/3 cup granulated sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup raspberry jam

Glaze
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 tsp almond extract

Directions:
Directions:
Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (2 to 3 minutes)
Cover and refrigerate at least 1 hour.
Heat oven to 350.
Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Make indentation in center of each cookie with thumb. (edges may crack slightly) Fill each indentation with about 1/4 tsp jam. Bake for 14 to 16 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
If desired, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies. Cookies are great with or without glaze.


Number Of Servings:
Number Of Servings:
3 1/2 dozen cookies

 

 

 

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