Raspberry Almond Cookies

Dated: 12/01/2015

Views: 854

                                                                                                                                                                                                            Image title


- 2 cups of all purpose flour ( don't pack)

- 1/4 tsp of salt

-1 cup unsalted butter ( cold and diced into 1 tbsp pieces)

- 2/3 cup granulated sugar

- 1/2 tsp almond extract 

- 1/2 cup raspberry jam


- 1 cup powder sugar

- 1 tsp almond extract

- 2-4 tsp water


Preheat oven to 350  degrees. 

- In a mixing bowl whisk together flour and salt and set aside

- with an electric stand mixer using a paddle attachment blend together butter and sugar until combined 

- mix in almond extract 

- add in flour until mixture comes together ( may seem really dry at first)

- Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheet 

- make thumbprint on cookie

- fill each thumbprint with 1/2 tsp of jam

- chill in refrigerator for 20 min

- bake 14-18 min

- cool on baking sheet for 10 min ( you can add more jam if needed)


whisk all glaze ingredients together  adding enough water to reach your desired  consistency

- drizzle over cookies


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