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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2/3 cup |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| seedless raspberry jam: 1/2 cup |
| powdered sugar (unsifted): 1 cup |
| water: 1 Tbl |
| almond extract: 1/2 tsp |
Raspberry Filled Almond Shortbread with Almond Glaze
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
35 min -
Servings
36 serving(s)
Tags
- In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
- Cream Butter and Sugar.
- mix in the almond extract.
- Gradually mix in flour until the dough forms a ball.
- Cover and refrigerate for an hour for easier handling.
- Preheat Oven to 350 degrees.
- Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
- Using a wooden spoon handle make and indention in the middle of the ball.
- (I like using the knuckle on my first finger).
- Fill with the raspberry jam.
- Bake at 350 degrees for 14-18 minutes depending on your oven.
- Add aditional Raspberry jam if desired (I never do this).
- Remove and place on wire racks for cooling.
- Mix the Glaze ingredients.
- Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.