Raspberry Shortbread Cookies
Prep Time: 1 hour 30 minutes
Bake Time: 10 minutes
Servings: 36
Ingredients:
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups flour
1/2 cup seedless raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons vanilla extract
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups flour
1/2 cup seedless raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons vanilla extract
Directions:
For Cookies
In a bowl beat butter medium speed for 30 seconds.
Add 2/3 cup granulated sugar and 1/2 teaspoon vanilla extract and beat until well combined.
Beat in as much flour as you can with electric mixer and then use a wooden spoon to stir in remaining flour.
Cover and chill for 1 hour or until dough is easy to handle.
Preheat oven to 350. Shape dough into 1-inch balls.
Place balls 2 inches apart on un-greased cookie sheets.
Press an indentation into the center of each ball.
Spoon about 1/2 teaspoon of jam into each indentation and sprinkle with sugar.
Bake about 10 minutes or until edges are light brown.
Cool on cookie sheets for 1 minute.
Transfer cookies to wire racks to finish cooling.
For icing
Combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons Vanilla extract.
Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
For Cookies
In a bowl beat butter medium speed for 30 seconds.
Add 2/3 cup granulated sugar and 1/2 teaspoon vanilla extract and beat until well combined.
Beat in as much flour as you can with electric mixer and then use a wooden spoon to stir in remaining flour.
Cover and chill for 1 hour or until dough is easy to handle.
Preheat oven to 350. Shape dough into 1-inch balls.
Place balls 2 inches apart on un-greased cookie sheets.
Press an indentation into the center of each ball.
Spoon about 1/2 teaspoon of jam into each indentation and sprinkle with sugar.
Bake about 10 minutes or until edges are light brown.
Cool on cookie sheets for 1 minute.
Transfer cookies to wire racks to finish cooling.
For icing
Combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons Vanilla extract.
Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
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