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Thursday, March 5, 2015

Raspberry Filled Almond Shortbread With Almond Glaze

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

  • 1 cup softened butter
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • 1 cup confectioners' sugar
  • 3 teaspoons water
  • 1/2 teaspoon almond extract

Recipe

  • 1 in a medium mixing bowl (i prefer using a plastic bowl that has a lid).
  • 2 cream butter and sugar.
  • 3 mix in the almond extract.
  • 4 gradually mix in flour until the dough forms a ball.
  • 5 cover and refrigerate for an hour for easier handling.
  • 6 preheat oven to 350 degrees.
  • 7 roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
  • 8 using a wooden spoon handle make and indention in the middle of the ball.
  • 9 (i like using the knuckle on my first finger).
  • 10 fill with the raspberry jam.
  • 11 bake at 350 degrees for 14-18 minutes depending on your oven.
  • 12 add aditional raspberry jam if desired (i never do this).
  • 13 remove and place on wire racks for cooling.
  • 14 mix the glaze ingredients.
  • 15 using a butter knife (dipping it in the glaze mixture) letting the glaze run off the butter knife, zig zag the mixture across the cookies creating a continuing z.

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