I’ve been so excited about posting this raspberry almond shortbread cookies recipe because it’s hands-down my favorite recipe of the year. It’s so very simple, but so amazingly good. These are just my kind of cookies, and they hold the spot as my favorite cookies to make during the holidays.
The texture of these beautiful little thumbprint cookies is perfect. They are a little crispy around the edges and super soft and chewy inside. The almond flavor is sweet and the cookies are delicious and buttery.
Ingrédiénts:
- 1 cup buttér, softénéd
- 2/3 cup grânulâtéd sugâr
- 1/2 téâspoon âlmond éxtrâct
- 2 cups âll-purposé flour
- 1/2 cup séédléss réd râspbérry jâm
- sugâr for sprinkling
- 1 cup powdéréd sugâr
- 3 to 4 téâspoons wâtér
- 1 1/2 téâspoons âlmond éxtrâct
Instructions:
- In â médium bowl béât buttér médium spééd for âbout 30 séconds. Âdd thé thé 2/3 cup grânulâtéd sugâr ând 1/2 téâspoon âlmond éxtrâct. Béât until wéll combinéd. Béât in âs much flour âs you cân with éléctric mixér ând thén using â woodén spoon stir in âny rémâining flour. Covér ând chill for 1 hour or until dough is éâsy to hândlé.
- Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on 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 and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
- .................
Gét full récipés : dearcrissy.com
0 Response to "Raspberry Almond Shortbread Cookies"
Post a Comment