Raspberry Shortbread Cookies

• Vegetarian

• Condiments

  • 1 (10-ounce jar Raspberry jam, seedless

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1 1/2 cups Powdered sugar
  • 2/3 cup Sugar

• Dairy

  • 1 cup Butter

• Liquids

  • 3 1/2 tbsp Water

Found on thatsusanwilliams.com

Description

Ingredients

• 1 cup butter, softened
• 2/3 cup sugar
• 2 1/2 cups all-purpose flour
• 1 (10-ounce) jar seedless raspberry jam, divided
• 1 1/2 cups powdered sugar
• 3 1/2 tablespoons water
• 1/2 teaspoon almond extract

Directions

• Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended. Divide dough into 6 equal portions; roll each portion into a 12- x 1-inch strip. Place strips on lightly greased baking sheets. Make a 1/2-inch-wide by 1/4-inch-deep indentation down center of each strip using the handle of a wooden spoon. Spoon half of jam evenly into indentations. Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned. Whisk together powdered sugar, water, and extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.