Raspberry almond shortbread cookies

Yield: 36 Cookies / Prep time: 30 mins + 1 hour chill / Cook time: 10 mins per batch

Ingredients

  • 230g butter, softened
  • 135g granulated sugar
  • 1/2 teaspoon almond extract
  • 260g all-purpose flour
  • Roughly 150g seedless red raspberry jam
  • sugar for sprinkling
  • 125g icing sugar
  • 3 to 4 teaspoons water
  • 1 1/2 teaspoons almond extract

Method

  1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon 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. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

http://parentpretty.com/raspberry-almond-shortbread-cookies/

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