RASPBERRY-ALMOND SHORTBREAD COOKIES
Raspberry-Almond Shortbread Cookies
- Servings: about 3 dozen
- 2/3 c. sugar
- 1 c. butter @ room temp.
- 1/2 tsp. almond extract
- 2 c. flour
- 1/2 c. raspberry (or other) jam
- 1 c. powdered sugar
- 1 1/2 tsp. almond extract
- 2 - 3 tsp. water
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.
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