Raspberry-Almond Shortbread Cookies
1 cup butter, softened
2/3 cup granulated sugar
½ tsp almond extract
2 cups flour
½ cup seedless red raspberry jam
1 cup powdered sugar
2-3 tsps water
1 1/2 tsps almond extract
In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add
the granulated sugar and ½ tsp almond extract. Beat until combined. Beat in as much flour as you
can with the mixer. Using a wooden spoon, stir in the remaining flour. Cover; chill one hour or until
is easy to handle.
Preheat oven to 350 F. Shape dough into one inch balls. Place balls 2 inches apart on ungreased
cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about ½
tsp of jam into the center of each indentation. Sprinkle with coarse sugar. Bake about 10 minutes
or until edges are a light brown. Cool on cookie sheets one minute. Transfer to wire racks; cool.
Meanwhile, for icing, in a medium bowl, combine powdered sugar, one tsp of the water and the
1 1/2 tsp almond extract. Add enough of the remaining water to make drizzling consistency. Drizzle
cookies with icing. Makes about 36 cookies
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the
refrigerator for up to 3 days or freeze for up to 3 months.