Rose | | posted 12-21-1999 6:03 AM
Raspberry Almond Shortbread Cookies
2/3 cup sugar
1 cup butter, softened
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry (or blueberry or blackberry) jam
1cup confectioner's sugar
1 1/2 tsp almond extract
2 to 3 tsp water
Beat sugar, butter and extract in a large bowl until light and creamy about 3 minutes. On low speed, gradually beat in flour until dough forms. Cover and chill at least 1 hour.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb make indentations in center of each ball and fill indentations with 1/4 tsp jam.
Bake in 350 degree oven for 14 to 18 minutes, until lightly browned. Cool on rack.
Whisk together sugar, almond extract and water in small bowl until smooth. With a teaspoon, drizzle in thin ribbons over cookies.
Makes 3 dozen.
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