Berry Shortbread Dreams
Total TimePrep: 20 min. + chilling Bake: 15 min.
- 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
- 1 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 2 to 3 teaspoons water
- 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.
Nutrition Facts1 cookie: 91 calories, 4g fat (3g saturated fat), 12mg cholesterol, 35mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Jul 9, 2017
The cookie are wonderful!! I fix these fir Christmas and everyone loves them!!
May 10, 2016
Soooo easy to make. Took me less than ten minutes to make the dough. I gave it a half hour in the fridge and baked them. My dough was a little crumbly when I made indentation but not bad. I used blueberry preserves because that's all I have on hand. These are delicious. Made the icing but I like them with and without. I love shortbread and this is a keeper. Thank you!This recipe made 28 cookies for me..one inch.
Aug 26, 2015
Excellent recipe. Every time I make these and share I get requests for the recipe. I have been making these for 9 years and they never fail to impress people.
Dec 26, 2014
I adore this recipe because they are good and easy to make! My family loves them so much that I automatically double the recipe. I often use other jams/preserves like apricot, blackberry, black raspberry and even peach. I rarely put the glaze on the cookies because they are so good without it.
Dec 14, 2014
I have been making these for years now. They are EXCELLENT and a family favorite. I use store bought icing, melt it for 15 seconds in the microwave, tint it pink and drizzle over the cookies. It looks very pretty!
Dec 7, 2014
Excellent cookie! I'm making more. The only thing I'd change in the recipe is to add more water to the frosting. I followed the frosting measurements exactly and ended up with a sticky paste. It took about another tablespoon of water to get the frosting to a drizzle consistency. Also used a mini squirt bottle to get the frosting to decorate easily and neatly.
Mar 25, 2014
I made these cookies for a political meeting we were hosting and they were the first cookies to go. I had several requests for the recipe. These are very good tasting cookies!
Dec 14, 2013
This recipe is the best!!! I've won 3 cookie awards making them for local baking competitions! I got overall reserve grand champion when I put cherry preserves in them. They are also wonderful with Lemon Curd! This is my family's favorite, and I'm begged to make them for Christmas every year :)
Oct 29, 2013
these cookies were good but nothing really special they were just a typical thumbprint cookie that has been around for years. i do not think that i would make them again
Mar 26, 2013
I just made this recipe today. It is wonderful. It's easy, quick, and delicious. I always have the ingredients on hand which is a nice bonus.