I find myself making a lot of cookies filled with preserves – usually raspberry. I have jars and jars of preserves at home and my fridge looks strange without a jar in it. Here’s yet another recipe that is filled with raspberry preserves. Trust me, they’re just as good as the other preserve-filled cookies.
Raspberry Almond Shortbread Cookies
makes 3 dozen cookies
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/2 cup seedless raspberry preserves (or blackberry or whatever preserves you love!)
1/2 cup confectioners’ sugar
3/4 teaspoon almond extract
1 teaspoon milk
- Preheat the oven to 350°F.
- In a medium bowl, cream together the butter and white sugar until smooth. Mix in the 1/2 tsp. almond extract. Mix in the flour until the dough comes together. Roll dough into 1 1/2 inch balls and place on ungreased cokie sheets. Using your thumb, make a small indent in the center of each ball and fill with preserves.
- Bake for 14 – 18 minutes, or until lightly browned. Let cook for 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners’ sugar, 3/4 tsp. almond extract and milk until smooth. Drizzle lightly over the warm cookies. I placed this into a pastry bag with my smallest tip and used that to drizzle the icing onto the cookies; a plastic sandwich bag or Ziploc bag with a tiny hole cut in the corner works as well.
recipe from allrecipes.com