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Volume III
September 27, 2013


Weekly Home / Cook'n & Eat'n

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

Yield: 3 dozen

Serving size: 12
Calories per serving: 320

Ingredients:
Cookies
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)
Glaze
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water


Directions:
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.

Glaze:
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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Sources:
  • http://warmfuzzies.typepad.com/photos/uncategorized/2007/08/26/shortbread_thumbprint_cookies.jpg


Sydney Hill
Weekly Newsletter Contributer since 2012


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