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.

Print this recipe