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Raspberry Almond Shortbread Cookies Recipe

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This recipe for Raspberry Almond Shortbread Cookies is from The Bunting Family Cookbook Project, 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:  
Cookie Ingredients:

1 cup Butter, softened
⅔ cup granulated sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup raspberry jam

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1½ teaspoons 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; refrigerate at least 1 hour.
Heat oven to 350°F.
Shape dough into 1-inch balls. place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about ¼ teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheet.
Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl with wire whisk
until smooth.
Drizzle over cookies
Number Of Servings:
Number Of Servings:
3 1/2 Dozen

 

 

 

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