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Berry Shortbread Dreams

 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!"
21 ServingsPrep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 to 3 teaspoons water

Directions

  • 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-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 confectioners'
  • sugar, extract and enough water to achieve drizzling consistency;
  • drizzle over cookies. Yield: about 3-1/2 dozen.

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Berry Shortbread Dreams (continued)

Nutritional Facts: 1 serving (2 each) equals 180 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 88 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.