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Raspberry Almond Shortbread Cookies




  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam


  • 1 cup confectioners' sugar
  • 2 to 3 teaspoons water
  • 1 1/2 teaspoons almond extract


  1. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
  2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (2 to 3 minutes).
  3. Cover; refrigerate at least 1 hour.
  4. Heat oven to 350 degrees F.
  5. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
  6. Fill each indentation with about 1/4 teaspoon jam.
  7. Bake for 14 to 18 minutes or until edges are lightly browned.
  8. Let stand 1 minute; remove from cookie sheet.
  9. Cool completely.
  10. Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth.
  11. Drizzle over cookies.

Yield: 3 1/2 dozen cookies


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