Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies


Ingredients:
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
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Instructions:
  • First step is In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  • And then, Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
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