I’ve been thus excited concerning posting this raspberry almond shortbread cookie cookies formula as a result of it’s easy my favorite formula of the year. It’s thus terribly straightforward, however thus astonishingly smart. These square measure simply my reasonably cookies, and that they hold the spot as my favorite cookies to create throughout the vacations.

I’m unsure why, however after I saw these cookies in higher Homes and Gardens, I wasn’t very galvanized initially. i suppose in my mind, fingerprint cookies square measure a touch boring. the feel of those lovely very little fingerprint cookies is ideal. they're a touch tender round the edges and super soft and chewy within. The almond flavor is good and also the cookies square measure delicious and buttery.

The sweet raspberry jam within the cookies very sends them over prime|the highest} and also the sugary-glaze on top is divine. the maximum amount as i really like chocolate, this specific cookie can win my vote each single time. I might eat associate endless provide of them! These raspberry almond shortbread cookie fingerprint cookies are with great care pretty, delicate and joyous. they appear beautiful organized on a plate and very create the right vacation cookies.

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  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless red raspberry jam
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 3 to 4 teaspoons water
  • 1 1/2 teaspoons almond extract


  1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. 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.
  3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

Recipe From : Dear Crissy

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