Raspberry Almond Shortbread Cookies

Name: Raspberry Almond Shortbread Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 3 1/2 dozen
Ingredients: 1 cup (2 sticks) butter, softened; 2/3 cup sugar; 1/2 tsp. almond extract; 2 cups flour; 1/2 cup seedless raspberry jam; GLAZE:; 1 cup powdered sugar; 1/2 tsp. almond extract; 2-3 tsp. water

By Kelly Williams
@WildfloursCottageKitchen

Delicate and buttery with a hint of almond and raspberry...mmmmm! Perfect for the holidays! Christmas cookie baking can't come soon enough! (photo from bing images)

Rating:

★★★★★ 2 votes5

Comments:

16 Comments

Serves:

Makes 3 1/2 dozen

Prep:

20 Min

Cook:

15 Min

Ingredients

1 cup

(2 sticks) butter, softened
2/3 cup

sugar
1/2 tsp.

almond extract
2 cups

flour
1/2 cup

seedless raspberry jam
GLAZE:
1 cup

powdered sugar
1/2 tsp.

almond extract
2-3 tsp.

water
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How to Make Raspberry Almond Shortbread Cookies

Step-by-Step

In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle. Roll into 1" balls. Place 1" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

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