I’m not super gaga over chocolate so I’m always happy when I find dessert recipes that involve just fruit and a shit ton of butter. So when I came across this recipe in all of its raspberry, butter, and sugar-icing glory, I knew I had to try it. The shortbread was delicious and perfectly buttery with just a hint of almond and the center filling of gooey-sweet raspberry jam was the perfect topper to this yummy cookie. Perfect recipe for the holidays.
Makes about 20 cookies:
1 cup butter, softened
2/3 cup granulated sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
dash coarse sugar
1 cup powdered sugar
2/3 tsp water
1 1/2 tsp almond extract
In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and 1/2 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Cover; chill about 1 hour or until dough is easy to handle. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto 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. Sprinkle with coarse sugar.
Bake about 10-12 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and cool. Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon of the water, and the 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. Drizzle cookies with icing.
My cat Olive thought these cookies looked pretty tasty too.
Original recipe from better homes and gardens.