Monday, November 8, 2010

Raspberry Almond Shortbread Cookies

OMG - these cookies were such a hit at work today that I had to add them to the blog. I put them out at 9:10 and by 10:30 they were gone!!!!

1 cup butter, softened
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam (although I prefer the real kind with seeds)
1/2 cup confectioners sugar
3/4 tsp. almond extract
3 tsp. milk

Preheat oven to 350*F.

Cream together butter and sugar until smooth. Mix in 1/2 tsp almond extract. Gradually mix in flour until dough forms. Roll dough into 1" balls and place on ungreased cookie sheet (or PC pizza stone like me) Make a hole in the center of each ball using your finger (or the end of a freshly cleaned chapstick tube)to great indention for jam. Fill hole with preserves.

Bake for 15 minutes or until lightly brown along the edges. Let cool.

In a bowl mix together the confectioners sugar, 3/4 tsp. almond extract and milk until a wonderfully yummy glaze forms. Using a spoon, drizzle lightly in zig zag form across cookes. (Make sure to let cookies cool before doing this or the glaze will melt into a solid white blob and the glorious work you did to drizzle will be lost).

Now pass around and watch the enjoyment!!!

*You can use any jam. I am excited to try out strawberry and blackberry next time. Maybe even grape for my husband since that is the only kind he will eat :)*

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