Sunday, April 15, 2012

Raspberry Shortbread Cookies

A light, fruity cookie that can be enjoyed by all.

Raspberry Shortbread Cookies

1 c. butter, softened
2/3 c. sugar
2 1/2 c. white flour
1 (10oz) jar seedless raspberry jam
1/2 c. powdered sugar
3 1/2 tbsp water
1/2 tsp almond extract

Beat butter and sugar until well blended. Gradually add flour.

Divide dough into 6 equal parts.

Roll each ball into a log. Place on greased cookie sheets, 3 to a sheet. Press a 1/2 inch indentation into each log.

Bake at 350 degrees for 15 minutes. Remove from oven and spoon jam evenly into indentations. Bake 5 more minutes.

Whisk together powdered sugar, water and almond extract.

Drizzle over warm shortbread. Let set. Cut each strip diagonally.

* I forgot to use white flour and used wheat instead. The shortbread turned out more crumbly in the pictures.

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