Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies
Credit: Saving Dessert

Dough;
1 cup Butter
2/3 cup Sugar
1/2 tsp Almond Extract
1/8 tsp Salt
2 cups Flour

Icing;
1 cup Powdered/Icing Sugar
1 1/2 tsp Almond Extract
2-3 tbsp Water
1/2 cup Raspberry Jam, Seedless

• Combine Butter, Sugar, and 1/2 tsp Almond Extract in a mixing bowl. Cream on a MEDIUM speed until the mixture is smooth and creamy. When it is, turn the mixer to a LOW setting, add in the Salt, then gradually add in the Flour. Mix thoroughly until it is all combined.
• Cover and refrigerate the dough for 1 hour. SEE NOTES.
• Preheat oven to 350 C. Line cookie sheet(s) with parchment paper.
• Grab dough and shape into 1-inch balls, place on cookie sheet, and create a hole using your finger, in the center of each dough ball. Make sure not to press to far down, as you don’t want the jam breaking through the bottom of the cookie. Keep formed cookie balls 2 inches apart from each other when on the cookie sheet. The cookie edges may crack when you make your hole. SEE NOTES.
• Fill each hole with 1/4 tsp of Raspberry Jam. (If your hole is bigger, use a bit more jam, be careful not to overflow).
• Place cookies in oven for 15 minutes, or until edges are lightly browned. Take out of oven and let cool on cookie sheet for 1 minute, then transfer the cookies to a cooling rack.
• While cookies are cooling, make the Icing;
• Combine Powdered Sugar, 1 1/2 tsp Almond Extract and 1 tbsp of water together in a bowl. Mix well, dissolving the sugar. Add a tsp of water at a time after that to get Icing at good drizzle consistency.
• When cookies are cooled, drizzle Icing back and fourth over the cookies.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

-I sprayed cooking oil on my hands and grabbed the dough ball, and wrapped it up in cling wrap, before placing it in the fridge.

-Our cookies may be bigger than 1 inch.

-When I made the holes in the cookies, I pressed down with one finger, but then I shaped the hole into a cup style, pinching the edges (walls), where they crack.

-We didn’t wait for our cookies to cool completely before we put the icing on.

As my partner would say; “These are something you find at Grandma’s.”
A soft shortbread cookie, with just the right amount of Jam covering it.
I was worried at first with the Almond Extract, but the more I chewed the cookies, the more I find myself going back for another… which means my worries were for nothing, plus the Jam really pulled it in for me, I actually could have spread some around the sides, haha. (I didn’t though…)

These were simple to make, but a tiny bit time consuming since you have to let the dough chill, but I can’t really complain about that myself. We don’t mind the break.
Overall the boys enjoyed them a lot, and I was 50/50 on it. Don’t trust our taste buds though, try some for yourselves!

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

 

I took the picture displayed, with my camera.

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