Berry Shortbread Dreams
From Bay City, Texas, Mildred Sherrer writes, "Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!"
SERVINGS
|
21
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
15 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/3 to 1/2 cup seedless raspberry jam
- GLAZE:
- 1 cup confectioners' sugar
- 2 to 3 teaspoons water
- 1/2 teaspoon almond extract
DIRECTIONS
In a large mixing 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-in. balls. Place 1 in. 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 glaze ingredients; drizzle over cookies. Yield: about 3-1/2 dozen.