RASPBERRY ALMOND SHORTBREAD COOKIES

Raspberry Almond Shortbread Cookies Land O'Lakes landolakes

I love cookies, but this is one of my favorites. And that would be because I love red raspberries.  The little Willow Tree  "remembrance" is from Joann, who gave this to me when I lost my fur baby "Madison". Maddie always liked it when I would bake, she would stay close in hopes of a morsel falling to the floor.  

1 cup Land O Lakes butter, softened, but still cold 
2/3 cups sugar
1/2 tsp almond extract
2 cups flour
1/2 cup raspberry jam

Mix the above together and then roll them in balls, I use my small ice cream scoop it's 1 1/4 inch then place the balls on a plate and refrigerate for about 1/2 hour. Remove from the fridge and press in center with your thumb making a good size indentation. I also use parchment paper on my baking pan.

Fill the center with about 1/2 -1 tsp Raspberry jam or your favorite jam or jelly. Bake at 350 degrees for about 14-18 minutes. Watch so they do not overcook you just want the edges to be light brown. Let them sit on the cookie sheet for a couple of minutes before moving them to the cooling rack.

I placed the rack of cooled cookies over the sink and used my pampered chef decorator to drizzle the icing over the tops. Easy cleanup the icing goes in the sink instead of on the counter.  You could also just use a spoon to drizzle the icing over the top of the cookies.    

Icing:

In a small bowl mix 1 cup 10-X sugar, 1 1/2 tsp almond extract or 1/2 vanilla and 1/2 almond), and a little water, one teaspoon at a time. Drizzle over the cookies that have cooled. Allow the icing to set. 

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