Buttery Raspberry Shortbread Cookies
Indulge in these delectable buttery shortbread cookies filled with sweet raspberry jam. A perfect balance of rich, tender shortbread and fruity goodness that will melt in your mouth.
Instructions
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1
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. Beat in the almond extract, then gradually mix in the all-purpose flour until a dough forms.
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2
Cover the dough and refrigerate for about 1 hour, until easy to handle. Preheat the oven to 350°F. Roll the dough into 1-inch balls and place them about 1 inch apart on ungreased baking sheets. Use the end of a wooden spoon handle to make an indentation in the center of each ball, then fill with a teaspoon of raspberry jam.
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3
Bake the cookies for 14-18 minutes, until the edges are lightly browned. Remove from the oven and let cool completely on wire racks.
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4
If desired, spoon additional jam into the centers of the cooled cookies. In a small bowl, combine the confectioners' sugar and 2-3 teaspoons of water to create a drizzling consistency, then drizzle over the cookies.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
