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BERRY SHORTBREAD DREAMS |
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Category: |
Cookies |
Quantity: |
3
½ dozen |
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Notes: |
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INGREDIENTS: |
1 C. butter softened (no
substitutes) |
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2/3 C. sugar |
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½ t. almond extract |
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1/3 to ½ C. seedless
raspberry jam |
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2 C. all-purpose flour |
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Glaze |
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1
C. confectioners sugar |
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2
to 3 t. water |
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½
t. almond extract |
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INSTRUCTIONS: |
In 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” balls. Place 1” apart on un-greased baking
sheets. Using the end of a wooden
spoon handle, make an indentation in the center. Fill with jam. Bake at 350 F. 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. |