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.
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