Almond extract and raspberry jam give this classic shortbread cookie a rich upgrade.
1 cup butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
1 (10-ounce) jar seedless raspberry jam, divided
1 1/2 cups powdered sugar
3 1/2 tablespoons water
1/2 teaspoon almond extract
How to Make It
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended. Divide dough into 6 equal portions; roll each portion into a 12- x 1-inch strip. Place strips on lightly greased baking sheets.
Make a 1/2-inch-wide by 1/4-inch-deep indentation down center of each strip using the handle of a wooden spoon. Spoon half of jam evenly into indentations.
Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
Whisk together powdered sugar, water, and extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.
I would have to agree with CCinYardley on how I cooked them. The dough was not able to be worked with in any other way, but cut up beautifully if pressed into a sheet pan. Added some extra preserves and only used about half of the icing (this makes a lot!). Used Vanilla extract (I don't care for almond).
AMAZING!!! Making this weekend for all of my holiday parties!!
Love this shortbread, just made it for Christmas Eve and was a huge hit. Only change I made was to just press all the dough into a sheet pan instead of rolling into strips as the recipes calls for. Then made the indentations with my finger and cut 6 strips and filled the strips with the preserves. After baked I cut the strips into 1 inch by 2 inch pieces and they were just beautiful!!!!!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!