Raspberry Almond Shortbread Cookies

Everytime we take these cookies to a party or event, they are always gone before the night is over and someone ends up asking for the recipie. These cookies do take a couple of steps, and does dirty some dishes, but the end result is delicious.

 

 

 

Raspberry Almond Shortbread Cookies

 

 

2/3 cup sugar

1 cup butter

1/2 tsp. almond extract

2 cups flour

1 cup raspberry jam

Glaze

1 cup powdered sugar

1 1/2 tsp. almond extract

2-3 tsp. water

Combine sugar, butter, and almond extract. Beat till creamy

Reduce speed to low and add flour. Beat till combined. Chill until dough feels cool to the touch.

Shape into 1 inch balls. Place 2 inches apart on cookie sheet.

Make imprint with knuckle. Place jam in ziploc. Snip corner and

squirt jam into indent. A small baby spoon works well too.

Bake 11-12 minutes at 350 degrees. Let cool then place on rack. After they

are cool, take a spoon and drizzle glaze across the tops.

(Cookies tend to spread too much if the kitchen is warm. They hold together better if the dough is chilled for a short time

in the refrigerator.)

Recipie was collected by my Mom. Picture is my own.