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Raspberry-Almond Shortbread Cookies

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Member since 2006
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Serves about 3 dozen | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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

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