Almond Raspberry Shortbread Cookies

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Serves: 2 dozen
Ingredients
  • 1 C butter, softened
  • ⅔ C sugar
  • ½ tsp almond extract
  • 2 C flour
  • ½ C raspberry jam
Glaze
  • 1 C powdered sugar
  • 1½ tsp almond extract
  • 2-3 tsp. milk or whipping cream
Instructions
Cookies
  1. Combine butter, sugar and ½ tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
  2. Reduce speed and add in flour. Beat until well mixed.
  3. Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
  4. Form the dough into a ball and cover, refrigerate until firm (at least one hour)
  5. Heat oven to 350 degrees
  6. Shape dough into one inch balls.
  7. Place 2 inches a part on a ungreased cookie sheet.
  8. Make an indentation with your thumb in the center of each ball.
  9. Fill the indentation with ¼ tsp of jam. Do not overfill
  10. Bake for 14 minutes or until edges are lightly browned
  11. Let stand 1 minute, remove from cookie sheet and cool completely.
Glaze
  1. Combine powdered sugar, 1½ tsp almond extract and enough milk for desired glazing consistency.
  2. Drizzled over cool cookies

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