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Raspberry or Apricot Shortbread Cookies Recipe

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This recipe for Raspberry or Apricot Shortbread Cookies, by , is from Family, Food and Laughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Tobias Sangl

Category:
Category:

Ingredients:  
Ingredients:  
1 C butter, softened
2/3 C sugar
12 t almond extract
2 C all purpose flour
Raspberry or Apricot jam

Glaze:

1 C powdered sugar
2-3 t milk
1/2 t almond extract

Directions:
Directions:
In mixing bowl cream butter and sugar. Gradually mix in flour until dough ball forms. Refrigerate for 1 hour and then form into 1" balls. Place each bowl 1" apart on an ungreased baking sheet. Make indentation in center for filling.

Fill each cookie with jam filling. Bake at 350 degrees for 14-18 minutes or until edges are golden brown. Remove to wire racks to cool.

Number Of Servings:
Number Of Servings:
42
Preparation Time:
Preparation Time:
1 1/2 hour
Personal Notes:
Personal Notes:
I purchase bags of fruit filling from Shop and save and slip the corner so I can fill each cookie easily. This is much less expensive than buying jars of jam.

 

 

 

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