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

Do you like what you see? Sign up for our weekly newsletter to get content like this every week!

CLICK HERE TO SIGN UP!