Raspberry-Almond Shortbread Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam sugar to sprinkle on top
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract
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Directions: |
Directions:1. In a medium bowl beat butter medium speed for about 30 seconds.
Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract.
Beat until well combined. Beat in as much flour as you can with electric mixer and
then using a wooden spoon stir in any remaining flour.
Cover and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees. Shape dough into I-inch balls.
Place balls 2 inches apart on ungreased cookie sheets.
Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with
sugar.
Bake about 10 minutes or until edges are light brown.
Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish
cooling.
3. For icing,
in a medium bowl combine powdered sugar,
1 teaspoon water
1 1/2 teaspoons almond extract.
Add enough of the remaining water to make a drizzling consistency.
Drizzle cookies with icing. |
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