Raspberry Almond Shortbread Cookies

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 votes

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
1 cup: powdered sugar
1/2 tsp.: almond extract
2-3 tsp.: water

How to Make Raspberry Almond Shortbread Cookies

Step-by-Step

1In 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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