One Review
You must be logged in to post a review.
A wonderful shortbread with almond flavor, raspberry center and a sweet glaze over top!
In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy, about 2 to 3 minutes.
Reduce speed to low; add flour. Beat until well-mixed, about 2 to 3 minutes.
Cover and chill dough at least 1 hour.
Preheat oven to 350°F.
Shape dough into 1-inch balls. Place the balls 2 inches apart on parchment paper lined cookie sheets. With your thumb, make an indentation in the center of each cookie (edges may slightly crack). Fill each indentation with about 1/4 teaspoon raspberry jam.
Bake for 14 to 18 minutes or until edges are slightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.
Serving Size: 46 Cookies
Calories per cookie: 76, Fat: 4.1, Cholesterol: 10, Sodium: .7, Carbs: 9.7, Fiber: .08, Sugar: 4.8, Protein: .06
No Comments
Leave a Comment!
You must be logged in to post a comment.