Janies Ruby Raspberry Almond Shortbread Cookies Recipes

RASPBERRY SHORTBREAD COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in extract; gradually add flour until dough forms a ball.
• Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1 inch balls.
• Place 1 inch apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center.
• Fill with jam.
• Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
• Remove to wire racks to cool.
• Spoon additional into cookies if desired.
• Combine glaze ingredients and drizzle over cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle. Roll into 1" balls. Place 1" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS RECIPE

Steps:

• Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour. Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 12-14 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• 1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
• 2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
• 3. Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
• 4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
• 5. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY SHORTBREAD COOKIES

Steps:

• Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
• Reduce speed and add in flour. Beat until well mixed.
• Keep beating until the dough starts to come together. It will look somewhat dry and crumbly but will come together.
• Form the dough into a ball and cover, refrigerate until firm (at least one hour)
• Heat oven to 350 degrees
• Shape dough into one inch balls.
• Place 2 inches a part on a ungreased cookie sheet.
• Make an indentation with your thumb in the center of each ball.
• Fill the indentation with 1/4 tsp of jam. Do not overfill
• Bake for 14 minutes or until edges are lightly browned
• Let stand 1 minute, remove from cookie sheet and cool completely.
• Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
• Drizzled over cool cookies

RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour and salt; set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together cold butter and sugar for 1-2 minutes until combined. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl. Mix in almond extract; add in flour blend until mixture comes together. It will take awhile because the butter is cold. Be patient, it will be really dry at first. Shape dough into 1 inch balls, about 1 T. each; and place 2 inches apart on un-greased baking sheets. Make small indentations with a thumb in all cookies large enough to fit 1/4 - 1/2 t. jam. Fill each with the jam. Chill in the refrigerator 20 minutes or the freezer for 10 minutes to reduce spreading when baking. Bake 14 - 18 minutes. Cool a few minutes on the baking sheets; transfer to a wire rack to cool. You could add a bit more jam if desired, but it won't be set. Drizzle cookies with glaze when when cool. Store cookies in an airtight container. Glaze: Whisk all glaze ingredients together in a small bowl, adding enough water to reach desired consistency. Spoon or pour mixture into a sandwich size resealable bag; cut a small tip from a corner; drizzle over cookies. 36 cookies.

RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES

Steps:

• In a large mixing bowl, combine the butter, sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour. Mix until well blended. Cover and refrigerate the dough for 1 hours.Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.

JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
• Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
• Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
• Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
• Bake for 14-18 minutes or until edges are lightly browned.
• Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
• Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
• Drizzle over cooled cookies and let harden for at least 30 minutes before serving.