Ingredients for Janie S Ruby Raspberry Almond Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- Raspberry Jam
- 1 cup powdered sugar
- 3 teaspoons whipping cream
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How to Make Janie S Ruby Raspberry Almond Shortbread Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ½ teaspoon almond extract in a large bowl using an electric mixer until light and fluffy.
- Gradually add 2 ½ cups all-purpose flour to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll rounded tablespoons of dough into 1-inch balls.
- Place the dough balls 2 inches apart onto the prepared baking sheets.
- Gently press your thumb into the center of each cookie to create an indentation.
- Fill each indentation with about ¼ teaspoon raspberry jam.
- Bake for 14-18 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: Whisk together 1 cup powdered sugar, 1 ½ teaspoons almond extract, and 3 teaspoons whipping cream until smooth. Adjust the consistency by adding more cream if needed.
- Once the cookies are completely cool, drizzle the glaze over the top and let it harden for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
20g
Carbs
6g
