I made these for a cookie and cocoa party that I had during the holidays and they were such a hit that I made them again for a baby shower and had the same reaction. These cookies are easy and delicious and the dough can be made ahead of time and refrigerated.
When you are ready to use the the dough just bring to room temperature and gently knead to soften and the roll into balls and follow the rest of the recipe.
Almond Raspberry Shortbread Cookies
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
- Combine butter, sugar and ½ tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
- Reduce speed and add in flour. Beat until well mixed.
- Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
- Form the dough into a ball and cover, refrigerate until firm (at least one hour)
- Heat oven to 350 degrees
- Shape dough into one inch balls.
- Place 2 inches a part on a ungreased cookie sheet.
- Make an indentation with your thumb in the center of each ball.
- Fill the indentation with ¼ tsp of jam. Do not overfill
- Bake for 14 minutes or until edges are lightly browned
- Let stand 1 minute, remove from cookie sheet and cool completely.
Glaze
- Combine powdered sugar, 1½ tsp almond extract and enough milk for desired glazing consistency.
- Drizzled over cool cookie
CLICK ON THE LINK BELOW FOR THE ORIGINAL RECIPE
http://www.yourhomebasedmom.com/the-cookie-jar-raspberry-almond-shortbread-thumbprints/
No comments:
Post a Comment