Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies
Servings: 36 Yield: 3 dozen cookies Prep 25 mins Chill 1 hr Bake 350°F 14 mins to 18 mins

Ingredients

Cookies:
  • 2/3 cup sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam
Glaze:
  • 1 cup confectioners sugar
  • 1 1/2 teaspoons almond extract
  • 2 teaspoons water

Make It

Cookies:

1. Beat sugar, butter and extract in large bowl until light and creamy, about 3 minutes. On low speed, gradually beat in flour until dough forms. Cover; chill at least 1 hour.

2. Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. With thumb, make indentations in center of each. Fill each indentation with 1/4 tsp. jam.

3. Bake in 350 degree oven 14 to 18 minutes, until lightly browned. Cool on rack.

Glaze:

4. Whisk together sugar, almond extract and water in small bowl until smooth and good drizzling consistency. Drizzle over cookies. Makes about 3 dozen cookies