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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grandma's Raspberry Almond Shortbread Cookies Recipe

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This recipe for Grandma's Raspberry Almond Shortbread Cookies is from The Arbuckle 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:  
2/3 cup granulated sugar
1 cup softened butter
1 teaspoon almond extract
2 cups all purpose flour
raspberry jam

Glaze:
1 cup powdered sugar
2 teaspoons almond extract
2-3 teaspoons water
Directions:
Directions:
Heat over to 350 degrees.
In a mixing bowl, combine granulated sugar, butter and almond extract.
Beat at medium speed until creamy, about 3 minutes.
Reduce speed and add flour, betting 2 to 3 minutes until well mixed.
Shape dough into one inch balls.
Place two inches apart on un-greased cookie sheet
Using the top from the almond extract, dip n flour and make a indentation in center of each ball twisting slightly while pressing. Edges may crack.
Fill each indentation with raspberry jam.
Bake 14 minutes or until edges are slightly brown. Cookie will be pale colored and slightly soft. Will harden as they cool. Cool completely.
Combine glaze ingredients and drizzle over cookies
Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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