Raspberry Shortbread Dreams Cookies3 1/2 dozen1 cup sweet softened butter, do not substitute
2/3 cups granulated sugar
1/2 teaspoon almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jamGlaze
1 cup confectioners` sugar
2 to 3 teaspoons water
1/2 teaspoon almond extractPreheat oven to 350 degrees F.Beat together the butter and sugar until well blended. Beat in extract and gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. With the end of a wooden spoon or your finger, make an indentation in the center of ball and fill with raspberry jam.Bake 14 to 18 minutes or until edges are lightly browned. Remove to a wire rack to cool.(You can spoon additional jam onto cookies if you like.)Combine the glaze ingredients mixing well until smooth and drizzle over cookies.
2/3 cups granulated sugar
1/2 teaspoon almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jamGlaze
1 cup confectioners` sugar
2 to 3 teaspoons water
1/2 teaspoon almond extractPreheat oven to 350 degrees F.Beat together the butter and sugar until well blended. Beat in extract and gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. With the end of a wooden spoon or your finger, make an indentation in the center of ball and fill with raspberry jam.Bake 14 to 18 minutes or until edges are lightly browned. Remove to a wire rack to cool.(You can spoon additional jam onto cookies if you like.)Combine the glaze ingredients mixing well until smooth and drizzle over cookies.
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