Berry Shortbread Dreams

Berry Shortbread Dreams

1 cup butter (no substitutes), softened

2/3 cup sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/3 to 1/2 cup seedless raspberry jam


1 C. confectioners’ sugar

2 to 3 t. water

1/2 t. almond extract

In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.

Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.

Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.

Yield: about 3-1/2 dozen.


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