Raspberry Almond Shortbread Cookies

These raspberry almond shortbread cookies are my all-time favorite holiday cookies. These delicate cookies simply melt in your mouth! #cake #dessert #chocolate #cheese #bake #bread
I have been thus excited regarding posting this raspberry almond shortbread cookies formula as a results of it’s straightforward my favorite formula of the year. It’s thus really simple, but thus surprisingly good. These unit merely my fairly cookies, which they hold the spot as my favorite cookies to make throughout the vacations.

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These raspberry almond shortbread cookies are my all-time favorite holiday cookies. These delicate cookies simply melt in your mouth! #cake #dessert #chocolate #cheese #bake #bread


Raspberry Almond Shortbread Cookies , .

These raspberry almond shortbread cookies are my all-time favorite holiday cookies. These delicate cookies simply melt in your mouth! #cake #dessert #chocolate #cheese #bake #bread

Total time: 90 minutes
Servings: 36 Servings

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

Instructions :
• In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
• Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
• 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.

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