Monthly Archives: December 2014

ALMOND RASPBERRY SHORTBREAD COOKIES

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ALMOND RASPBERRY SHORTBREAD COOKIES

 

These MOST DELICIOUS cookies were a learning experience for me (I am such an amateur baker… but really trying), MAN – were they ever worth it!! So light, so almond-y, so YUMMMMM!  I only wish I had doubled the batch for my cookie trays because once my family gets home, the 30 remaining cookies do not stand a chance – shut up about the missing 6 OK??!!

 

Here are my notes:

*pay attention to the rolled ball size of only 1” and this will make 36 cookies

*allow your REAL butter to soften on the counter for just an hour

*make sure you allow your dough to chill for the full hour in the fridge

* use a small scoop to evenly push the ‘thumbprint in the center of the cookie

*wait until the cookies are completely cool to drizzle the glaze and be sure to use the almond extract in the glaze too

 

Ingredients for cookie:

1 cup butter (2 sticks), JUST softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup seedless red raspberry jam

 

Ingredients for glaze:

1 cup confectionary sugar

3 to 4 teaspoons milk (did you know you can substitute water…? I used milk)

1/2 teaspoons almond extract

 

Directions:

  1. On medium speed blend the butter and the sugar then add 1/2 teaspoon almond extract. Beat until well combined. Beat in the flour, 1 cup at a time – use a wooden spoon to stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. (roll them well and make sure they are only 1”) Place balls 2 inches apart on ungreased cookie sheets. Press an indentation into the center of each ball. (I used a small scoop as using my thumb was causing the cookies to crack) Spoon about 1/2 teaspoon of the jam (do not over fill, just to the top) into each indentation. Bake 10 – 12 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For glaze, combine confectionary sugar, 1 teaspoon milk and 1/2 teaspoons almond extract. Add more milk – a tiny bit at a time – to make the glaze into a “drizzle” consistency. Drizzle the COMPLETELY cooled cookies with the GLAZE.

ENJOY…. And tell me what you think!!