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Volume III
September 27, 2013

Weekly Home / Cook'n & Eat'n


Easy, Amazing, Pretty Cookies

By Sydney Hill

I used to make these all the time, why don't I make them anymore? It's just time to pull out the ingredients again. They're so wonderful, and they're small. They're great to take to a party because they have that elegant look and are small, so go far. Plus, the taste is just heavenly.

Almond Raspberry Shrotbread Cookies

Yield: 3 dozen

Serving size: 12
Calories per serving: 320

2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups flour
1/2 cup raspberry jam (or any other fruit jam -- I try to get the squeeze bottle so it's easier to squirt into the center of the cookie)
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water

Beat sugar, butter & extract until light & creamy. On low speed, gradually beat in flour until dough forms. Cover and chill 1 hour. Heat oven to 350°. Shape dough into 1" balls. Place 2" apart on ungreased baking sheets. With thumb, make indentations in center of each. Fill each indentation with 1/4 tsp. jam. Bake 14 - 18 minutes, until lightly browned. Cool on wire rack.

Whisk together sugar, almond extract and water in small bowl until smooth. Drizzle over cookies.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sydney Hill
Weekly Newsletter Contributer since 2012

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