Raspberry Or Apricot Shortbread Cookies |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 42 |
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It was my grandmother recipe Ingredients:
1 cup butter, sogtened (no substitutes) |
2/3 cup sugar |
1/2 tsp alomond extract |
2 cups all- purpose flour |
1/3-1/2 cup seedless raspberry jam or apricot jam |
glaze |
1 cup powdered sugar |
2-3 tsp water |
1/2 tsp alomd extract |
Directions:
1. In a mixing bowl, cream butter and sugar
2. beat in extract; gradually add flour until dough forms a ball
3. cover and refrigerrate for 1 hour until easy to handle
4. roll into 1 inch balls
5. place 1 inch apart on ungreased baking sheets
6. using the end of a wooden spoon handle, make an indentation in the center
7. Fill with jam
8. bake at 350 degrees for 14- 18 mins or until edges are lightly browed
9. Remove to wire racks to cool
10. spoon additional into cookies if derired
11. combine glaze ingredients and dizzle over cookies
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