Raspberry Shortbread Cookies


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

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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