DESSERTS TO DIE FOR
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
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
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.
Weekly Newsletter Contributer since 2012