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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Almond extract and raspberry jam give this classic shortbread cookie a rich upgrade. Ingredients:
1 cup butter, softened |
2/3 cup sugar |
2 1/2 cups all-purpose flour |
1 (10-ounce) jar seedless raspberry jam, divided |
1 1/2 cups powdered sugar |
3 1/2 tablespoons water |
1/2 teaspoon almond extract |
Directions:
1. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended. Divide dough into 6 equal portions; roll each portion into a 12- x 1-inch strip. Place strips on lightly greased baking sheets.
2. Make a 1/2-inch-wide by 1/4-inch-deep indentation down center of each strip using the handle of a wooden spoon. Spoon half of jam evenly into indentations.
3. Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
4. Whisk together powdered sugar, water, and extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.
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