RASPBERRY-ALMOND SHORTBREAD COOKIES

 

  • Cooking Time:
  • Servings: about 3 dozen
  • Preparation Time:

Ingredients

  • Cookies:
  • 2/3 c. sugar
  • 1 c. butter @ room temp.
  • 1/2 tsp. almond extract
  • 2 c. flour
  • 1/2 c. raspberry (or other) jam
  • Glaze:
  • 1 c. powdered sugar
  • 1 1/2 tsp. almond extract
  • 2 - 3 tsp. water

Directions

  • Beat sugar, butter and extract 'til light & creamy. On low speed, gradually beat in flour 'til dough forms. Cover; chill 1 hour. Heat oven to 350º. Shape dough into 1" balls. Place 2" apart on ungreased baking sheets. With thumb, make indentations in center of each. Fill each indentation with 1/4 tsp. jam. Bake 14 - 18 minutes until lightly browned. Cool on wire rack.
  • Glaze:
  • Whisk together sugar, almond extract and water in small bowl 'til smooth and good drizzling consistency. Drizzle over cookies.
  • Store in air tight container.
  • I have found that these cookies don't keep well for more than a week. Of course, they don't usually last that long around here! LOL

Notes

I found this recipe in a Family Circle Holiday Cakes and Cookies magazine from 2002. I have a brother with a particular fondness for shortbread cookies. He got a tin of these for Christmas that year and he wouldn't share!!!! LOL

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