Raspberry Almond Shortbread Cookies
Ingredients
- 1 cup butter, cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups flour
- seedless raspberry jam
- GLAZE
- 1 cup powdered sugar
- 1 1/2 Tablespoons milk or water
- 1/2 teaspoon almond extract
Instructions
Preheat oven to 350 degrees.
In the bowl of a stand mixer, beat cold butter with paddle attachment for 1 minute.
Add powdered sugar. Beat 2 minutes, scraping down the sides and bottom as needed.
Add vanilla and almond extract and mix until combined.
Add flour and mix just until combined and dough comes together.
Scoop dough out into 1 Tablespoon sized cookies. Roll cookies into balls. Place cookies 1 inch apart on a cookie sheet.
Bake 10-12 minutes. Cookies should still be soft and will set up as they cool. Be careful not to over bake them or they will be crunchy.
Remove cookies from oven and immediately press a wide but shallow well into the center of each cookie using the bottom of a wooden spoon or spatula.
Remove cookies from the baking sheet and let cool completely on a cooling rack.
Spoon a heaping ¼ teaspoon of jam into the well of each cookie.
Whisk together glaze ingredients and drizzle over cookies.
Store in an airtight container.
