Raspberry Shortbread Cookies |
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Prep Time: 45 Minutes Cook Time: 18 Minutes |
Ready In: 63 Minutes Servings: 4 |
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Melt in your mouth. Ingredients:
1 cup butter, softened (no substitutes) |
2/3 cup sugar |
1/2 teaspoon almond extract |
2 cups all-purpose flour |
1/3-1/2 cup seedless raspberry jam |
1 cup powdered sugar |
2 -3 teaspoons water |
1/2 teaspoon almond 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 refrigerate for 1 hour or 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 minutes or until edges are lightly browned.
9. Remove to wire racks to cool.
10. Spoon additional into cookies if desired.
11. Combine glaze ingredients and drizzle over cookies.
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