These beautiful Berry Shortbread Dreams look like they take hours to make but they are really quite easy. The shortbread dough takes only a few minutes to whip up. Then you need to refrigerate it for an hour so it’s easier to work with.
I recommend chilling it a couple of hours so it holds its shape better while baking. Then you roll the cookies into balls and spoon raspberry filling into indentions you make with your thumb. Finally, after the Berry Shortbread Dreams are baked you drizzle the cookies with a simple powdered sugar icing. None of the steps takes over five minutes each (except the chilling and the baking).
We made this delightful Taste of Home cookie recipe a few years ago for our Christmas Cookie Extravaganza. Raspberry preserves and almond extract are the primary flavors in this light shortbread-type cookie.
I’ve increased the almond extract to a full teaspoon in both the shortbread dough and the icing and I think it offers an exceptional increase in taste to the original version. I found the recipe in the Fall Baking Magazine, but it was also published in the annual recipes edition, 2001.
These quick and easy cookies can be made with ANY kind of jam or preserves you have on hand and they turn out fantastic. My pictures show a single drizzle of icing and a double-drizzle. You can see which way you prefer and pipe the icing on according to your taste.
Berry Shortbread Dreams are great cookies to provide for kid’s snacks, to take along in the car for vacations or long trips, for soccer practice, or especially for Ladies’ Luncheons, brunches, baby or bridal showers as they are so pretty and adorable to look at (and they taste great, too!)
Don’t Berry Shortbread Dreams look dreamy? These festive cookies are not only beautiful, they taste divine!
Berry Shortbread Dreams are a great cookie for your Christmas baking list.
Take a plate of these tasty jewels to an office party and you will come home empty-handed! Berry Shortbread Dreams are great for holiday entertaining but you can make them all year round. The ingredients are readily available.
Here’s what I did.
Soften butter and put in large mixing bowl. Add sugar and almond extract.
Cream with an electric mixer until smooth.
Add half the UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods).
On slow speed of an electric mixer work in the first batch of flour.
Add remaining flour.
Work the second addition of flour in slowly with your electric mixer.
Shape mixture into a ball. Cover with plastic wrap and refrigerate at least one hour.
Roll dough into balls and place on cookie sheets. I sprayed mine with cooking spray although the original recipe calls for an ungreased cookie sheet.
Make an indentation in the center of each cookie with the end of the wooden spoon or use your thumb. Spoon raspberry preserves carefully into the hole. Try not to goop the jelly all over the cookie! I used raspberry preserves with seeds although the original recipe calls for seedless jam. Since I sprayed my cookie sheets with cooking spray I should have chilled these cookies another hour or so to prevent them from flattening out so much, but I was afraid they would stick to the pan if I didn’t spray it first. Bake in 350 oven for 14-18 minutes. Mine took 22 minutes!
Meanwhile, make icing: Pour powdered sugar into a medium-sized mixing bowl. Add almond extract and a tablespoon of water. NO MORE!
Whisk ingredients together. If you need to add more water add it a dropful at a time so you don’t overdo it. You don’t want thin, runny icing.
Spoon the icing into a zip-lock bag and cut the tip off the corner. (Make a small hole!)
Here the cookies are cooling on the cookie racks.
Pipe icing over top of cookies.
This batch shows the icing only in one direction. Berry Shortbread Dreams are so scrumptious you will find it hard to stop at just one!
These tasty cookies are to die for! Berry Shortbread Dreams are wonderful. Your family will love coming home to these festive cookies for dinner.
Here’s the recipe.
BERRY SHORTBREAD DREAMS
(Recipe adapted from Taste of Home Fall Baking Magazine)
- 1 cup butter
- 2/3 cup sugar
- 1 tsp. almond extract
- 2 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal unbleached flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens cookies)
- 1/3 to ½ cup seedless raspberry jam[br]
- 1 ½ cups confectioners’ sugar
- 1 ½ tsp. almond extract
- 2 tbsp. water
- In a large bowl, cream butter, sugar and extract until light and fluffy.
- Add half of the flour and mix on low speed of electric mixture.
- Add remaining flour and mix on low speed of electric mixer until dough forms a ball.
- Cover and refrigerate for 1 hour or until dough is easy to handle.
- Roll into 1-inch balls.
- Place 1-2 inches apart on lightly greased baking sheets.
- Make an indentation in the center of each cookie with your thumb.
- Fill indentation with raspberry 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. [br]
- Combine confectioners’ sugar, extract and enough water to achieve drizzling consistency.
- Scoop icing mixture into a zip-lock bag.
- Cut off the tip of one side of the bag.
- Drizzle icing over the cookies.
This batch shows the icing drizzled in both directions.
Each Berry Shortbread Dream is filled with the awesome flavors of almond extract and raspberry preserves. Oh, my!
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