Buttery almond shortbread filled with a raspberry jam. These Raspberry Almond Shortbread Cookies are perfect cookie for the Holiday season.
Ingredients:
- 1 Cup unsalted butter at room temperature
- 2/3 Cup granulated sugar
- 1/2 Teaspoon almond extract
- 2 Cups all purpose flour
- 1/2 Cup seedless raspberry jam
- 1 Cup powdered sugar
- 2 To 3 teaspoons milk
- 1 1/2 Teaspoon almond extract
Instructions:
- To the bowl of a stand mixer or in a medium bowl using a hand mixer, beat butter on medium high speed for 30 seconds. Add the granulated sugar and the 1/2 teaspoon almond extract. Beat until combined. Add the flour and continue beating until incorporated. Divide dough into two portions and wrap each portion in plastic wrap. Place wrapped dough in the refrigerator for 1 hour or until easy to handle.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side. Shape the dough into 1” balls. Place balls two inches apart on prepared baking sheet. Using your thumb, press an indentation into the center of each ball. Spoon 1/2 teaspoon of jam into each indentation and sprinkle with granulated sugar. Place in preheated oven and bake for 10 minutes or until edges are light brown. Remove from oven and place on a wire rack to cool.
- Meanwhile, for the icing, in a medium bowl, combine the powdered sugar, 1 teaspoon milk and the 1 1/2 teaspoon of almond extract. Add enough of the remaining milk to make a drizzle consistency. Drizzle cookies with icing and serve.
- Enjoy.