Raspberry Shortbread Cookies
Buttery shortbread filled with raspberry jam and topped with an almond glaze make one delicious and pretty cookie for your holiday cookie trays.
Ingredients
For the cookies:
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 tsp almond extract (or vanilla)
- 1/3 - 1/2 cup seedless raspberry jam
- 2 cups flour
For the glaze:
- 1 cup powdered sugar
- 1/2 tsp almond extract (or vanilla)
- 2-3 tsp milk
Instructions
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until dough is easy to handle.
- Roll into 1-in. balls. Place 1 in. apart on prepared baking sheets. Using your thumb or the back of a 1/2 teaspoon to make an indentation in the center. Fill with jam, about 1/4 heaping teaspoon.
- Bake at 350 degrees for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
- While the cookies are cooling, combine powdered sugar, almond extract and enough milk to achieve drizzling consistency; drizzle over cookies.