RASPBERRY ALMOND SHORTBREAD COOKIES

December 13, 2019
The texture of those lovely very little fingerprint cookies is ideal. They're a touch crisp round the edges and super soft and chewy within. The almond flavor is nice and also the cookies area unit delicious and buttery.

It’s thus terribly easy, however thus surprisingly smart. These area unit simply my quite cookies, and that they hold the spot as my favorite cookies to form throughout the vacations.

RASPBERRY ALMOND SHORTBREAD COOKIES
RASPBERRY ALMOND SHORTBREAD COOKIES

The sweet raspberry jam within the cookies extremely sends them over prime|the highest} and also the sugary-glaze on top is divine. The maximum amount as I like chocolate, this explicit cookie can win my vote each single time. 

These raspberry almond butter cookie fingerprint cookies are with great care pretty, delicate and merry. They appear attractive organized on a plate and extremely build the proper vacation cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

INGREDIENTS :

  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 3 to 4 teaspoons water
  • 1/2 cup seedless red raspberry jam
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 1 1/2 teaspoons almond extract

INSTRUCTIONS :

  1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
The texture of those lovely very little fingerprint cookies is ideal. They're a touch crisp round the edges and super soft and chewy within. The almond flavor is nice and also the cookies area unit delicious and buttery.

It’s thus terribly easy, however thus surprisingly smart. These area unit simply my quite cookies, and that they hold the spot as my favorite cookies to form throughout the vacations.

RASPBERRY ALMOND SHORTBREAD COOKIES
RASPBERRY ALMOND SHORTBREAD COOKIES

The sweet raspberry jam within the cookies extremely sends them over prime|the highest} and also the sugary-glaze on top is divine. The maximum amount as I like chocolate, this explicit cookie can win my vote each single time. 

These raspberry almond butter cookie fingerprint cookies are with great care pretty, delicate and merry. They appear attractive organized on a plate and extremely build the proper vacation cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

INGREDIENTS :

  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 3 to 4 teaspoons water
  • 1/2 cup seedless red raspberry jam
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 1 1/2 teaspoons almond extract

INSTRUCTIONS :

  1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
The texture of those lovely very little fingerprint cookies is ideal. They're a touch crisp round the edges and super soft and chewy within. The almond flavor is nice and also the cookies area unit delicious and buttery.

It’s thus terribly easy, however thus surprisingly smart. These area unit simply my quite cookies, and that they hold the spot as my favorite cookies to form throughout the vacations.

RASPBERRY ALMOND SHORTBREAD COOKIES
RASPBERRY ALMOND SHORTBREAD COOKIES

The sweet raspberry jam within the cookies extremely sends them over prime|the highest} and also the sugary-glaze on top is divine. The maximum amount as I like chocolate, this explicit cookie can win my vote each single time. 

These raspberry almond butter cookie fingerprint cookies are with great care pretty, delicate and merry. They appear attractive organized on a plate and extremely build the proper vacation cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

INGREDIENTS :

  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 3 to 4 teaspoons water
  • 1/2 cup seedless red raspberry jam
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 1 1/2 teaspoons almond extract

INSTRUCTIONS :

  1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

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