Raspberry Almond Shortbread Cookies
RASPBERRY ALMOND SHORTBREAD COOKIES
Great for brunch, with coffee, or tea, or any time, and especially with a glass of milk! Tart raspberries and nutty almonds make a delicious pair.
Preparation time 30 mins
Cooking time 50 mins
1 C. butter, softened
2/3 C. granulated sugar
1/2 Tsp. almond extract
2 C. all-purpose flour
1/2 C. seedless red raspberry jam
Coarse sugar, to taste
1 C. powdered sugar
2 to 3 Tsp. water
1 1/2 Tsp. almond extract
HOW TO MAKE:
1-In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. A
2-dd the granulated sugar and the 1/2 teaspoon almond extract.
3-Beat until combined, scraping side of bowl occasionally.
4-Beat in as much of the flour as you can with the mixer.
5-Using a wooden spoon, stir in any remaining flour.
6-Cover; chill about 1 hour or until dough is easy to handle.
7-Preheat oven to 350°F. Shape dough into 1-inch balls.
8-Place balls 2 inches apart on ungreased cookie sheets.
9-Using your thumb, press an indentation into the center of each ball.
10-Spoon about 1/2 teaspoon of the jam into each indentation.
11-Sprinkle with coarse sugar.
12-Bake about 10 minutes or until edges are light brown.
13-Cool on cookie sheets for 1 minute.
14-Transfer to wire racks; cool.
15-Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon of the water, and the 1 1/2 teaspoons almond extract.
16-Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency.
17-Drizzle cookies with icing.
CLICK NEXT PAGE BELOW TO CONTINUE READING…
[Yummy]: Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.
Follow me on Pinterest