Swedish Raspberry Almond Shortbread
Although these were not a standard Christmas cookie growing up as a child, it has become, over the past few years, one of my favorites. The shortbread is so tender and buttery and the raspberry jam filling, along with the almond glaze, evokes a memory of the kinds of cookies my mother used to bake this time of year.
The ingredients listed below are for a single batch, yielding 3½ dozen. However, the photos in this demonstration show quantities doubled, yielding 7 dozen..
Cookie ingredients:
2/3c. granulated sugar
1 c. butter, softened
½ tsp. almond extract
2 c. flour
1½ c. seedless raspberry jam
Cream sugar, butter, and almond extract until smooth.
Add flour to make dough. Make one inch balls and place 2 inches apart on an ungreased cookie sheet.
Using your thumb, press into the center of each cookie to make a thumbprint in the middle. Place jam in a glass container and microwave for approximately 20 seconds to thin the jam. Place ¼ tsp. jam in the center of each cookie.
Bake at 350ยบ for 12-18 minutes (depending on the temperature of your oven - my cookies took 12 minutes). Cool completely before adding glaze.
Glaze ingredients:
1 c. confectioners' sugar
1½ tsp. almond extract
2 - 3 tsp. milk
Mix ingredients to make a thin glaze.
Place into a Ziploc bag. Cut a small hole in the corner of the bag, as shown in the picture. Glaze each cookie as shown. Allow glaze to dry completely before storing the cookies.
Although these were not a standard Christmas cookie growing up as a child, it has become, over the past few years, one of my favorites. The shortbread is so tender and buttery and the raspberry jam filling, along with the almond glaze, evokes a memory of the kinds of cookies my mother used to bake this time of year.
The ingredients listed below are for a single batch, yielding 3½ dozen. However, the photos in this demonstration show quantities doubled, yielding 7 dozen..
Cookie ingredients:
2/3c. granulated sugar
1 c. butter, softened
½ tsp. almond extract
2 c. flour
1½ c. seedless raspberry jam
Cream sugar, butter, and almond extract until smooth.
Add flour to make dough. Make one inch balls and place 2 inches apart on an ungreased cookie sheet.
Using your thumb, press into the center of each cookie to make a thumbprint in the middle. Place jam in a glass container and microwave for approximately 20 seconds to thin the jam. Place ¼ tsp. jam in the center of each cookie.
Bake at 350ยบ for 12-18 minutes (depending on the temperature of your oven - my cookies took 12 minutes). Cool completely before adding glaze.
Glaze ingredients:
1 c. confectioners' sugar
1½ tsp. almond extract
2 - 3 tsp. milk
Mix ingredients to make a thin glaze.
Place into a Ziploc bag. Cut a small hole in the corner of the bag, as shown in the picture. Glaze each cookie as shown. Allow glaze to dry completely before storing the cookies.
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