Almond Raspberry Shortbread Cookies are our family’s favorite Christmas cookie. They are the first one requested and the first one to disappear.
- Prep Time 15 mins
- Cook Time 12 mins
- Total Time 27 mins
- Servings: 2 dozen
Ingredients
- 1 C butter softened
- 2/3 C sugar
- 1/2 tsp almond extract
- 2 C flour
- 1/2 C raspberry jam
Glaze
- 1 C powdered sugar
- 1 1/2 tsp almond extract
- 2-3 tsp. milk or whipping cream
Instructions
Cookies
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Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
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Reduce speed and add in flour. Beat until well mixed.
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Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
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Form the dough into a ball and cover, refrigerate until firm (at least one hour)
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Heat oven to 350 degrees
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Shape dough into one inch balls.
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Place 2 inches a part on a ungreased cookie sheet.
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Make an indentation with your thumb in the center of each ball.
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Fill the indentation with 1/4 tsp of jam. Do not overfill
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Bake for 14 minutes or until edges are lightly browned
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Let stand 1 minute, remove from cookie sheet and cool completely.
Glaze
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Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
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Drizzled over cool cookies
Source: https://www.yourhomebasedmom.com