Raspberry Almond Shortbread Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Steps:

• In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
• Cream Butter and Sugar.
• mix in the almond extract.
• Gradually mix in flour until the dough forms a ball.
• Cover and refrigerate for an hour for easier handling.
• Preheat Oven to 350 degrees.
• Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
• Using a wooden spoon handle make and indention in the middle of the ball.
• (I like using the knuckle on my first finger).
• Fill with the raspberry jam.
• Bake at 350 degrees for 14-18 minutes depending on your oven.
• Add aditional Raspberry jam if desired (I never do this).
• Remove and place on wire racks for cooling.
• Mix the Glaze ingredients.
• Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.

Steps:

• In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
• Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
• For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

Steps:

• Heat oven to 350°F
• In large mixer bowl combine sugar, butter, and almond extract.
• Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
• Reduce speed to low; add flour.
• Continue beating until well mixed (1 to 2 minutes).
• Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
• With thumb, make indentation in center of each cookie (edges may crack slightly).
• Fill each indentation with about ¼ t. jam.
• Bake for 14 to 18 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Glaze:.
• In small bowl stir together powdered sugar and 1½ t. almond extract.
• Gradually stir in enough water for a thin glaze.
• Drizzle over cooled cookies.
• TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in extract; gradually add flour until dough forms a ball.
• Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1 inch balls.
• Place 1 inch 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 degrees for 14-18 minutes or until edges are lightly browned.
• Remove to wire racks to cool.
• Spoon additional into cookies if desired.
• Combine glaze ingredients and drizzle over cookies.

Steps:

• Cream butter, beat in sugars.
• Beat in water, extracts and eggs.
• (Will look curdled.)
• Stir in rest of ingredients well.
• Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
• Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
• Bake for about 9-11 minutes at 400º.
• Let set on cookie sheet for 1 minute, remove to wire racks to cool.
• Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!