Raspberry Shortbread Cookies

Ingredients:

  • 1 cup butter, softened (no substitutes)
  • 2⁄3 cup sugar
  • 1⁄2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1⁄3 – 1⁄2 cup seedless raspberry jam

Instructions:

  1. In a mixing bowl, cream butter and sugar.
  2. Beat in extract; gradually add flour until dough forms a ball.
  3. Cover and refrigerate for 1 hour or until easy to handle.
  4. Roll into 1 inch balls.
  5. Place 1 inch apart on ungreased baking sheets.
  6. Using the end of a wooden spoon handle, make an indentation in the center.
  7. Fill with jam.
  8. Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
  9. Remove to wire racks to cool.
  10. Spoon additional into cookies if desired.

Yield:
42 cookies

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