Raspberry Almond Shortbread Cookies (Land O' Lakes)
Ingredients
1 cup butter
2/3 cup sugar
½ tsp almond extract
2 cups AP flour
½ cup raspberry jam
glaze
1 cup powdered sugar
2-3 tsps milk
1 ½ tsp almond extract
Combine butter, sugar, and extract in bowl until creamy.
Add flour until well mixed. Refrigerate 1 hour.
Preheat oven.
Shape dough into 1” balls, place 2” apart on prepared cookie sheet. Make indentation in each cookie, filling with about ¼ inch tsp jam.
Bake until edges lightly browned. Let stand one minute on sheet, remove to wire rack.
Combine powdered sugar, milk, and almond extract, whisking until smooth. Drizzle over cooled cookies.
1 cup butter
2/3 cup sugar
½ tsp almond extract
2 cups AP flour
½ cup raspberry jam
glaze
1 cup powdered sugar
2-3 tsps milk
1 ½ tsp almond extract
Combine butter, sugar, and extract in bowl until creamy.
Add flour until well mixed. Refrigerate 1 hour.
Preheat oven.
Shape dough into 1” balls, place 2” apart on prepared cookie sheet. Make indentation in each cookie, filling with about ¼ inch tsp jam.
Bake until edges lightly browned. Let stand one minute on sheet, remove to wire rack.
Combine powdered sugar, milk, and almond extract, whisking until smooth. Drizzle over cooled cookies.