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Berry Shortbread Dreams
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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
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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |