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Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies


Ingredients
1 cup (2 sticks) butter, softened
2/3 cup sugar
2 teaspoons almond extract
2 cups all-purpose flour
------
1/2 cup raspberry jam*
Glaze (below)

Directions
- Combine softened butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
- Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
- Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Glaze
1 cup confectioners' sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

* Substitute 1/2 cup of your favorite flavor jam.


Raspberry Almond Shortbread Cookies
Nutrition Information
Raspberry and Almond Shortbread Cookies
Serving Size:
Amount Per Serving
Calories 2919.33
Calories from Fat 1280.00
Total Fat
144.0g
Saturated Fat
32.0g
Trans Fat
40.0g
Cholesterol
0.2mg
Sodium
1685.0mg
Total Carbohydrate
377.8g
Dietary Fiber
4.0g
Sugars
195.7g
Protein
24.3g
Vitamin A 160%
Vitamin C 0%
Calcium 1%
Iron 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon