Tag Archive | Shortbread

Raspberry-Almond Shortbread Cookies

Raspberry-Almond Shortbread Cookies

Ingredients:

1 cup butter, softened
2/3 cup granulated sugar
½ tsp almond extract
2 cups flour
½ cup seedless red raspberry jam
Coarse sugar
1 cup powdered sugar
2-3 tsps water
1 1/2 tsps almond extract

Directions:

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.

Almond and White Chocolate Shortbread Snowflakes

Almond and White Chocolate Shortbread Snowflakes

Makes 15 cookies

Ingredients:

1C butter, softened to room temperature
1/2C granulated sugar
1Tbsp almond extract
2 1/2C of all-purpose flour
4 – 8 oz white chocolate

Directions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together.
3. Mix in extract and flour.
4. With a rolling pin, on a lightly floured surface, roll dough out to approximately 3/4″ thickness.
5. Cut with floured snowflake cookie cutter.
6. Place cookies on ungreased cookie sheet.
7. Bake for 10-12 minutes or until cookies are golden brown on top.
8. Remove cookies from cookie sheet; cool.

1. Melt white chocolate in double boiler
2. Spread melted white chocolate on cookies
3. Place on waxed paper to dry.
4. Sprinkle cookies with coarse sugar and/or sprinkles while the chocolate is still wet to add sparkle.