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
- PREHEAT OVEN TO 350°.
- BEAT SUGAR, BUTTER AND EXTRACT UNTIL LIGHT AND CREAMY, ABOUT 3 MINUTES.
- ON LOW SPEED GRADUALLY BEAT IN FLOUR UNTIL DOUGH FORMS. COVER AND CHILL AT LEAST 1 HOUR.
- 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 )
- BAKE FOR 14 TO 18 MINUTES UNTIL LIGHTLY BROWNED. REMOVE FROM OVEN AND COOL ON A WIRE RACK.
- GLACE:
- WHISK TOGETHER THE SUGAR, ALMOND EXTRACT AND WATER IN A BOWL UNTIL SMOOTH AND OF DRIZZLING CONSISTENCY. DRIZZLE OVER COOLED COOKIES.
- 3 DOZEN
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