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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raspberry Almond Shortbread Cookies Recipe

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This recipe for Raspberry Almond Shortbread Cookies is from Gabbard-Casey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter softened
⅔ cup sugar
½ tsp Almond extract
2 cups all-purpose flour
½ cup seedless red raspberry jam
Sugar for sprinkling
1 cup powdered sugar
3-4 tsp Water
1½ tsp Almond extract
Directions:
Directions:
In a medium bowl beat butter, sugar, and almond extract until well combined. Beat in as much flour as you can with the electric mixer, then spoon stir in any remaining flour. Cover and chill for 1hour until dough is easy to handle.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Use your thumb, press an indentation into center of each ball. Spoon about ½ teas. Jam into each. Sprinkle with sugar. Bake 10 minutes until light brown. Transfer to rack to finish cooling.

Icing: In medium bowl add powdered sugar, 1 tsp. Water and 1½ tsp almond extract. Add enough of remaining water to make a drizzle. Drizzle cookies after they have cooled.
Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
Prep-1 hour 30 min. Cook time 10 minutes
Personal Notes:
Personal Notes:
O God, you are my God; I earnestly search for you. My soul thirsts for you; my whole body longs for you in this parched and weary land where there is no water. PSALM 63:1(NLT)

 

 

 

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