Raspberry Almond Shortbread Cookies Cookies From Cake Mix Recipes | Cookies Recipes Easy | Cookies and Cream Cake | Cookies | Cookies Recipes | Cookies and Cream Cookies
Prep time:
Cook time:
Total time:
Yield: 2 Servings
Ingredients: 1 cup butter, softened 2/3 cup granulated sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup seedless red raspberry jam And so on.
Instructions:
Step number one. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
Step 2, Preheat oven to 350 degrees. Shape dough into 1-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 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
Step 3, For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
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