Berry Shortbread Dreams
These delightful cookies have an almond-flavored shortbread base which are filled with raspberry preserves. Then they're iced with an almond-powdered sugar icing. Berry Shortbread Dreams are terrific for holiday baking.
Ingredients
COOKIES:
- 1 cup unsalted butter softened
- 2/3 cup sugar
- 1 tsp. almond extract
- 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens cookies
- 1/3 to 1/2 cup seedless raspberry jam
GLAZE:
- 1 1/2 cups confectioners’ sugar
- 1 1/2 tsp. almond extract
- 2 tbsp. water
Instructions
COOKIES:
- 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 and chill dough again another hour.
- Make an indentation in the center of each cookie with your thumb or the bottom of a wooden spoon. (This is easier if you hold each ball in your hand so the cookies don't break apart while inserting the wooden spoon).
- Place 1-2 inches apart on lightly greased baking sheets.
- Fill indentation in each cookie with raspberry jam.
- Bake at 350˚ for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool completely.
- Spoon additional jam into cookies if desired.
GLAZE:
- 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.
Notes
NOTE: Preparation time does not include time required to chill dough twice.
NOTE: You will not need quite this much icing for the cookies.
NOTE: I had four racks of 24 cookies per cookie sheet baking at the same time. My cookies took 32 minutes to bake and I rotated the racks every eight minutes.
Recipe adapted from Taste of Home.
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