RCI-BR.005.0521.001
Raspberry Filled Almond Shortbread with Almond Glaze
"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.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- 1 cup
- 2/3 cup
- 1/2 teaspoon
- 2 cups
- seedless raspberry jam1/2 cup
Method
1
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
Cream together softened butter and sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
3
Stir in almond extract until fully incorporated.
1 minutes
4
Fold in all-purpose flour gradually until a soft dough forms; do not overmix.
2 minutes
5
Divide dough into two equal portions. Press one portion evenly onto the prepared baking sheet to form a base layer approximately 1/4 inch thick.
6
Spread seedless raspberry jam evenly over the dough base, leaving a small border around the edges.
7
Crumble or roll out the second portion of dough and distribute it evenly over the raspberry jam layer.
2 minutes
8
Bake in the preheated oven for 12 minutes until the shortbread is light golden brown.
12 minutes
9
Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
5 minutes
10
Once cooled completely, cut into 4 equal portions or desired-sized squares and serve.