Christmas/ Cookies

Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies

By Valerie Kukahiko Serves: 46 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

1

Preheat oven to 350 degrees.

2

In the bowl of a stand mixer, beat cold butter with paddle attachment for 1 minute.

3

Add powdered sugar. Beat 2 minutes, scraping down the sides and bottom as needed.

4

Add vanilla and almond extract and mix until combined.

5

Add flour and mix just until combined and dough comes together.

6

Scoop dough out into 1 Tablespoon sized cookies. Roll cookies into balls. Place cookies 1 inch apart on a cookie sheet.

7

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.

8

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.

9

Remove cookies from the baking sheet and let cool completely on a cooling rack.

10

Spoon a heaping ¼ teaspoon of jam into the well of each cookie.

11

Whisk together glaze ingredients and drizzle over cookies.

12

Store in an airtight container.

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