Best 8 Janies Ruby Raspberry Almond Shortbread Cookies Recipes

JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
• Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
• Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
• Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
• Bake for 14-18 minutes or until edges are lightly browned.
• Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
• Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
• Drizzle over cooled cookies and let harden for at least 30 minutes before serving.

VEGAN ALMOND RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350.
• Combine flour, ground almonds, baking powder, and salt in a mixing bowl.
• In a separate bowl, mix oil, juice, syrup, and extract together.
• Add wet ingredients to dry and mix well.
• Use a tablespoon to scoop dough and form into balls.
• Flatten into circles and place on a parchment-lined baking sheet.
• Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
• Bake for 15 minutes or until edges turn golden brown.

ALMOND MARZIPAN SHORTBREAD COOKIES

Steps:

• Cream together butter with sugar and almond extract until light and fluffy.
• add food coloring, then work in flour which has been sifted with salt and baking powder.
• Divide the dough in two equal part.
• shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
• roll out the other half into a rectangle just as long as the other half.
• Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
• cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
• Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
• cool on a wire rack.
• frost with powder sugar glaze and top with slivered almonds.

RASPBERRY SHORTBREAD COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in extract; gradually add flour until dough forms a ball.
• Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1 inch balls.
• Place 1 inch apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center.
• Fill with jam.
• Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
• Remove to wire racks to cool.
• Spoon additional into cookies if desired.
• Combine glaze ingredients and drizzle over cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle. Roll into 1" balls. Place 1" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• 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.
• 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.
• 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.

PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
• Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
• Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
• Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
• Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.