We've had several people ask for Sharla's recipe for her raspberry cookies she had at the shop hop last weekend, so here it is.....
Raspberry & Almond Shortbread Thumbprints
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup seedless raspberry jam
1/2 cup confectioner's sugar
3/4 teaspoon almond extract
1 teaspoon milk
In a medium bowl, cream together butter and sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2" balls, and place on ungreased cookie sheet. Make a small hole in the center of each ball using your thumb or finger, and fill the hole with preserves. Bake for 14-18 minutes in 350 degree oven, or until lightly browned. Let cool 1 minute on cookie sheet. Mix together the confectioner's sugar, 3/4 teaspoon almond extract and milk. Drizzle over warm cookies.
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