BakingBits - Raspberry Shortbread Cookies

BakingBits Recipe

Use your browser's "print" button to print out this recipe.

Raspberry Shortbread Cookies

2/3 cup sugar
1 cup butter
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 cups flour
1/2 cup seedless raspberry jam

GLAZE
1 cup powdered sugar
1/2 tsp. almond extract
2 to 3 tsp. water

Heat oven to 350 degrees. In large bowl cream butter, sugar, almond and vanilla extracts. Add flour and mix well. Pinch off a piece of dough and roll into a ball. Place on cookie sheet that has been lined with foil. Using your thumb, make an indentation in the dough; fill with raspberry jam. Bake for 14 to 18 minutes until golden brown. Let stand one minute before removing to cooling racks. Combine glaze ingredients to a thickness that is easy to drizzle. Drizzle glaze over cooled cookies.