Raspberry-Almond Shortbread Cookies

By á-98497

Ingredients

• 1 cup butter, softened
• 2/3 cup granulated sugar
• 1/2 tsp. almond extract
• 2 cups all-purpose flour
• 1/2 cup seedless red raspberry jam
• Coarse sugar
• 1 cup sugar
• 2 tsp. water
• 1 1/2 tsp. almond extract

Preparation

Step 1

Preheat oven to 350 degrees.
In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 tsp. almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

Shape dough into 1-inch balls. Place balls 2 inches apart onto ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 tsp. of the jam into each indentation. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks to cool.

Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 tsp. of the water, and the 1 1/2 tsp. almond extract. Add enough of the remaining 1-2 tsp. water to make an icing of drizzling consistency. Drizzle cookies with icing.