Difference between revisions of "Raspberry Filled Almond Shortbread with Almond Glaze"
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* 1/2 teaspoon [[almond extract]] | * 1/2 teaspoon [[almond extract]] | ||
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In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).<br /> | In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).<br /> | ||
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[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
[[Category:Almond extract Recipes]] | [[Category:Almond extract Recipes]] | ||
Latest revision as of 18:18, 26 June 2012
Description
"Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do.
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File:Raspberry Filled Almond Shortbread with Almond Glaze.jpgRaspberry Filled Almond Shortbread with Almond Glaze
Ingredients
- 1 cup softened butter
- 2/3 cup Sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
Glaze
- 1 cup confectioners' Sugar
- 3 teaspoons water
- 1/2 teaspoon almond extract
Procedures
In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
cream butter and Sugar.
Mix in the almond extract.
Gradually mix in flour until the dough forms a ball.
Cover and refrigerate for an hour for easier handling.
Preheat Oven to 350 degrees.
Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
Using a wooden spoon handle make and indention in the middle of the ball.
- I like using the knuckle on my first finger.
Fill with the raspberry jam.
Bake at 350 degrees for 14-18 minutes depending on your oven.
Add aditional raspberry jam if desired (I never do this).
Remove and place on wire racks for cooling.
Mix the Glaze ingredients.
Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
