Raspberry Shortbread Cookies

Larine J Harper

subheading: For the dough:

1 cup unsalted butter, room temperature

⅔ cup granulated sugar

½ teaspoon almond extract

2 cups all-purpose flour

½ cup seedless raspberry jam

pinch of salt

subheading: For the glaze:

1 cup powdered sugar

2 to 3 teaspoons water (more or less as needed for drizzling consistency)

1½ teaspoons almond extract

In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 1 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Shape dough into 1-inch balls and place 2 inches apart on the prepared pan.

Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket).

The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.

Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.

Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.

Page footer