JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES
I love the look of these cookies with their pretty red centers. My girls and I love to make these at Christmas time because they're so easy and festive.
Provided by Janie Marie
Categories Dessert
Time 1h56m
Yield 30-36 cookies
Number Of Ingredients 8
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.
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Amy Velasquez
[email protected]These cookies are perfect! They're buttery, crumbly, and full of flavor. I love the combination of almonds and raspberries. I'll definitely be making these again.
roberts jansons
[email protected]I thought these cookies were just okay. They were a bit too crumbly for my taste and the raspberry flavor was a bit too tart.
Remember Phahla
[email protected]These cookies were delicious! I loved the almond flavor and the raspberries were a nice touch. I will definitely be making these again.
Mucyeshimana Grace
[email protected]I found the instructions a bit confusing. I'm not sure if I did something wrong, but my cookies didn't turn out as pictured.
Taban Joseph
[email protected]These cookies were a bit too dry for my taste. I think I would have liked them better if I had used more butter in the dough.
Schoeman Mandlazi
[email protected]These cookies are so pretty! I love the way the raspberries look on top. They're also really delicious. The shortbread is buttery and crumbly and the raspberries add a nice tartness.
Mosu
[email protected]I love the combination of flavors in these cookies. The almond and raspberry flavors complement each other perfectly. I also like that they're not too sweet.
Richard Hunt
[email protected]These cookies were easy to make and turned out perfectly! I used fresh raspberries and they really made the cookies. I will definitely be making these again.
Ann Kufre
[email protected]I'm not usually a fan of shortbread cookies, but these were surprisingly good! The almond flavor really shines through and the raspberries add a nice tartness. I'll definitely be making these again.
Chigozie Joe
[email protected]These cookies are a delightful treat! The combination of ruby red raspberries and toasted almonds adds a unique and delicious flavor to the classic shortbread cookie. They were a hit at my last party and everyone asked for the recipe.