Cookie Recipes
Raspberry Shortbread Dreams
Yield: about 3 1/2 dozen
Ingredients
Shortbread
- 1 cup butter (NO SUBSTITUTES), softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/3 to 1/2 cup seedless raspberry jam
Glaze
- 1 cup confectioners' sugar
- 2 to 3 teaspoons water
- 1/2 teaspoon almond extract
Instructions
- Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Roll dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
- Bake at 350 degrees F for 14 to 18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional jam into cookies if desired.
- Combine glaze ingredients; drizzle over cookies.