Difference between revisions of "Berry Shortbread Dreams"
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* ½ tsp [[almond extract]] | * ½ tsp [[almond extract]] | ||
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# In a large mixing bowl, cream [[butter]] and [[granulated sugar|sugar]]. | # In a large mixing bowl, cream [[butter]] and [[granulated sugar|sugar]]. | ||
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[[Category:Shortbread Recipes]] | [[Category:Shortbread Recipes]] | ||
[[Category:Frosted cookie Recipes]] | [[Category:Frosted cookie Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Raspberry preserves and jam Recipes]] | [[Category:Raspberry preserves and jam Recipes]] | ||
Latest revision as of 06:53, 14 July 2012
Description
These cookies look so pretty on a tray either all made with the same flavor of jam or with an assortment of jams.
- Contributed by Lilly at Catsrecipes Y-Group
- Source: Taste of Home's Test Kitchen Favorites
- Makes about 3½ dozen cookies
Ingredients
- 1 cup butter, softened
- ⅔ cup sugar
- ½ tsp almond extract
- 2 cups all-purpose flour
- ⅓ – ½ cup seedless raspberry jam
Glaze
- 1 cup confectioners' sugar
- 2 – 3 tsp water
- ½ tsp almond extract
Procedures
- In a large mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms ball.
- Cover and refrigerate 1 hr or until easy to handle.
- Roll dough into 1" balls.
- Place 1" apart on un-greased baking sheets.
- Using end of wooden spoon handle, make indentation in center.
- Fill with jam.
- Bake at 350°F for 14 – 18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional jam into cookies if desired.
- Combine glaze ingredients; drizzle over cooled cookies.
