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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Raspberry Almond Shortbread Cookies Recipe

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This recipe for Raspberry Almond Shortbread Cookies is from Family & Friend Favorites, 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
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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