Recipe of the Week

Recipe of the Week
Raspberry-Almond Shortbread


  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless red raspberry jam
  • Coarse green sugar
  • 1 cup sifted powdered sugar
  • 1 1/2 tsp almond extract
  • 2 to 3 tsp water
  • Food coloring opt.-green


  • In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 tsp. almond extract; beat until combined. Beat in the flour until combined.
  • Preheat oven to 350 degrees. Shape dough in 1 inch balls. Roll in coarse sugar. Place 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Spoon 1/2 tsp. jam into each indentation. Bake about 10 minutes or until edges are lightly browned. Do not over bake! Cool on cookie sheet for one minute then transfer to wire racks to cool.
  • For icing combine powdered sugar, 1 1/2 tsp. almond extract, and 1 tsp water. Add enough of the remaining water to make it drizzling consistency. Drizzle cookies with icing. Can add green food coloring to make cookies more festive! Store in airtight container in refrigerator for up to 3-4 days.

Makes 3 dozen.

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