Raspberry Almond Shortbread Cookies
One of my favorite cookies. Simple and delicious
Today I thought I would share one of my favorite and go-to cookie recipes. I love baking all year, but when it gets to to be into fall and winter I find myself baking more. I originally made these as a spring cookie, I believe it was Easter, but seeing how soon they disappeared from the platter showed me that I should be making them more often and now I do.
- 1 cup of softened butter
- 2/3 cup of granulated sugar
- 1/2 teaspoon of almond extract
- 2 cups of all purpose flour
- 1/2 cup of raspberry jam
- Sugar for sprinkling
- 1 cup of powdered sugar
- 1 1/2 teaspoons of almond extract
- 3 to 4 teaspoons of water
- In a medium/large bowl beat the butter for 30 seconds on medium speed then add in 1/2 teaspoon of almond extract and 2/3 cup of granulated sugar. Beat together until well combined. Add in your flour and mix well.
- Cover the dough and chill in the fridge until it's easy to handle. Approximately 45 minutes to an hour.
- After the dough has chilled, preheat your oven to 350 degrees Fahrenheit.
- Shape your dough into 1 inch balls and place them 2 inches apart on your ungreased cookie sheet. Once you've placed the balls take your thumb and make an indentation in the center.
- Fill the center of each cookie with 1/2 a teaspoon of jam and sprinkle with sugar.
- Bake for about 10 minutes of until the edges are golden brown.
- When the cookies come out let them sit on the cookie sheet for a few minutes, then move to a cooling wrack to cool completely.
- The last step is icing and for that take powdered sugar, almond extract and water and mix until it creates a consistency where you can drizzle it.
- Take the icing and drizzle over the cookies.
- Serve and enjoy!