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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Raspberry and Almond Shortbread Cookies Recipe

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This recipe for Raspberry and Almond Shortbread Cookies is from Grandpa and Grandma Thomas' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk
Directions:
Directions:
Preheat oven to 350º - Bake for 14 to 18 minutes in preheated oven, or until lightly browned.

In a medium bowl, cream together butter and white sugar until smooth. Mix in ½ teaspoon almond extract. Mix in flour until dough comes together. Roll dough into
1½ inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

In a medium bowl, mix together the confectioners' sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

 

 

 

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