Raspberry Almond Shortbread Cookies

IMG_6659

 

Ingredients:

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

Directions:

1. In a medium bowl beat butter medium speed for about a minute. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in sugar, place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball.  Bake about 10 minutes or until edges are light brown. Spoon the raspberry jam into the indentation of each cookie.  Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

 

ENJOY…

~It’s a great day at the Cottage…

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