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    RASPBERRY ALMOND SHORTBREAD COOKIES


    List of Ingredients


    • 2/3 CUPS SUGAR
    • 2 STICKS SWEET BUTTER SOFTENED
    • 1/2 TEASPOON ALMOND EXTRACT
    • 2 CUPS FLOUR
    • 1/2 CUP SEEDLESS RASPBERRY JAM

    • GLAZE:
    • 1 CUP CONFECTIONERS' SUGAR
    • 1 1/2 TEASPOON ALMOND EXTRACT
    • 2 TO 3 TEASPOONS WATER


    Instructions


    1. PREHEAT OVEN TO 350°.
    2. BEAT SUGAR, BUTTER AND EXTRACT UNTIL LIGHT AND CREAMY, ABOUT 3 MINUTES.
    3. ON LOW SPEED GRADUALLY BEAT IN FLOUR UNTIL DOUGH FORMS. COVER AND CHILL AT LEAST 1 HOUR.
    4. SHAPE DOUGH INTO 1" BALLS. PLACE 2" APART ON UNGREASED BAKING SHEETS. MAKE AN INDENTATION IN CENTER OF EACH BALL. FILL EACH INDENTATION WITH 1/4 TEASPOON JAM. ( IF YOU HAVE A PASTRY BAG, FIT IT WITH THE LARGE WRITING TIP AND PIPE INTO INDENTATION. THIS IS A QUICKER WAY OF DOING IT AND LESS MESSY )
    5. BAKE FOR 14 TO 18 MINUTES UNTIL LIGHTLY BROWNED. REMOVE FROM OVEN AND COOL ON A WIRE RACK.
    6. GLACE:
    7. WHISK TOGETHER THE SUGAR, ALMOND EXTRACT AND WATER IN A BOWL UNTIL SMOOTH AND OF DRIZZLING CONSISTENCY. DRIZZLE OVER COOLED COOKIES.
    8. 3 DOZEN


 

 

 


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