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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry and Almond Shortbread Recipe

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This recipe for Raspberry and Almond Shortbread is from The Hodges Family ~Cookbook ~ Taste of Home, 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:
1. 1 cup butter, softened
2. ⅔ cup white sugar
3. ½ teaspoon almond extract
4. 2 cups all-purpose flour
5. ½ cup seedless raspberry jam

Drizzle:
1. ½ cup confectioners' sugar
2. ¾ teaspoon almond extract
3. 1 teaspoon milk
Directions:
Directions:
1.Preheat oven to 350º F.
2.In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract. Mix in flour until dough comes together. Roll dough into 1 ½ inch balls, place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, fill the hole with raspberry preserves.
3.Bake for 14 to 18 minutes in preheated oven, or until lightly browned.
4.In a medium bowl, mix together the confectioners' sugar, almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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