Easy Raspberry Shortbread Cookies

This cookie is a “must-have” every year for Mike. Hubby loves anything “raspberry.” The cookie itself is shortbread; the thumbprint is filled with jam; and the top is drizzled with a powdered sugar glaze. But the raspberry center can easily be swapped with whatever your favorite flavor jam is. The cookie itself is light, delicate, and buttery, with just a hint of almond flavoring. It’s incredibly easy to make, making this a perfect “anytime” cookie, yet it looks festive enough for the holidays. You can even mix and match jam flavors, for a fun cookie assortment.

In large bowl (or stand mixer), combine butter, sugar and almond extract. Beat at medium speed until creamy, scraping bowl often. Reduce speed to low. Gradually add flour. Beat until well mixed. Cover with plastic wrap. Refrigerate at least 1 hour.

Heat oven to 350° F. 

Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheet. Using end of a wooden spoon handle*, make an indentation in the center of each cookie. Fill indentation with jam. *For best results, use the top end of a ChapStick® to make indentation. Press the ChapStick® top into each cookie ball, slightly twisting and turning as you make a deep indentation. This method produces a “prettier” cookie, because jam will not overflow onto tops of cookies when baking.

Bake for 14 to 18 minutes, or until edges are lightly browned. Place baking sheet on wire rack to cool. Spoon additional jam into cookies, if desired. After a few minutes, transfer cookies to serving plate.

When cookies are completely cooled, prepare glaze. In a small saucepan, over medium heat, combine glaze ingredients, adding more or less water until desire consistency for drizzling. Pour glaze into resealable plastic bag. Snip off tiny hole in corner to drizzle glaze, or drizzle with spoon.

Tip: By now you must be wondering, how I keep the cookies I baked on day 1, just as fresh as the cookies I baked on day 5. Bread! If you add 1/2 slice of white bread (or the whole heel end of the loaf) to the container the cookies are in, the next day your cookies will be just as soft and fresh as the day you baked them. The bread will turn hard as rock, just remove and discard.

EASY RASPBERRY SHORTBREAD COOKIES
Source: The Fresh Market
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 cup butter, softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam (or your favorite flavor jam)        

Glaze Ingredients:

• 2 cups powdered sugar
• 6 to 8 teaspoons water
• 1 teaspoon almond extract

              
DIRECTIONS:

1. Combine butter, sugar and 1/2 teaspoon 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.
2. Heat oven to 350°F. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased baking sheets.
    Using end of a wooden spoon handle*, make an indentation in the center of each cookie.  Fill
    indentation with jam.
3. Bake for 14 to 18 minutes or until edges are lightly browned. Place baking sheet on wire rack to cool.
    Spoon additional jam into cookies, if desired.  After a few minutes, transfer cookies to serving dish.
4. In a small saucepan, over medium heat, combine glaze ingredients, adding more or less water until
    desired consistency for drizzling.  Drizzle over cookies.

Yield: 3 1/2 dozen cookies

Recipe Tips:

*Instead of using the handle of a wooden spoon, use a "ChapStick®."  Press the ChapStick® end into each cookie ball, slightly twisting and turning as you make a deep indentation. This method produces a "prettier" cookie, because jam will not overflow onto tops of cookies when baking.

If glaze hardens before you are done decorating tops, reheat in microwave at 20% power for 20 seconds and stir.

To decorate cookies:  Pour glaze into resealable plastic bags and snip off tiny hole in corner to drizzle glaze; or drizzle with spoon.