Raspberry Filled Almond Shortbread with Almond Glaze

Recipe by Amy Lee
READY IN: 2hrs 35mins
SERVES: 6-9
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
  • Cream Butter and Sugar.
  • mix in the almond extract.
  • Gradually mix in flour until the dough forms a ball.
  • Cover and refrigerate for an hour for easier handling.
  • Preheat Oven to 350 degrees.
  • Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
  • Using a wooden spoon handle make and indention in the middle of the ball.
  • (I like using the knuckle on my first finger).
  • Fill with the raspberry jam.
  • Bake at 350 degrees for 14-18 minutes depending on your oven.
  • Add aditional Raspberry jam if desired (I never do this).
  • Remove and place on wire racks for cooling.
  • Mix the Glaze ingredients.
  • Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
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