RASPBERRY ALMOND SHORTBREAD COOKIES
Delicate and buttery with a hint of almond and raspberry...mmmmm! Perfect for the holidays! Christmas cookie baking can't come soon enough! (photo from bing images)
Provided by Kelly Williams
Categories Fruit Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle. Roll into 1" balls. Place 1" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
RASPBERRY FILLED ALMOND SHORTBREAD WITH ALMOND GLAZE
"Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do.
Provided by Amy Lee
Categories Dessert
Time 2h35m
Yield 36 cookies, 6-9 serving(s)
Number Of Ingredients 8
Steps:
- In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
- Cream Butter and Sugar.
- mix in the almond extract.
- Gradually mix in flour until the dough forms a ball.
- Cover and refrigerate for an hour for easier handling.
- Preheat Oven to 350 degrees.
- Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
- Using a wooden spoon handle make and indention in the middle of the ball.
- (I like using the knuckle on my first finger).
- Fill with the raspberry jam.
- Bake at 350 degrees for 14-18 minutes depending on your oven.
- Add aditional Raspberry jam if desired (I never do this).
- Remove and place on wire racks for cooling.
- Mix the Glaze ingredients.
- Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
Nutrition Facts : Calories 663.3, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 280.3, Carbohydrate 92.5, Fiber 1.4, Sugar 55, Protein 4.7
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
RASPBERRY ALMOND SHORTBREAD COOKIES
A wonderful recipe from Better Homes & Garden. These are now a yearly staple to our Christmas cookies. Very pretty for Valentines Day as well.
Provided by CindiJ
Categories Dessert
Time 40m
Yield 36 Cookies
Number Of Ingredients 9
Steps:
- In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then 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, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
RASPBERRY SHORTBREAD
The most amazing shortbread cookies I have ever made!!! The secret is the grated, frozen dough - and the raspberry filling really sends it over the top.
Provided by evelynathens
Categories Bar Cookie
Time 55m
Yield 12-16 bars or wedges
Number Of Ingredients 8
Steps:
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
- Add the egg yolks and mix well.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
- Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
- Turn the dough out onto a floured work surface and form into 2 balls.
- Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
- Preheat the oven to 350F.
- Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
- Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
- With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
- Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
- Bake until light golden brown, 30 to 40 minutes.
- As soon as the shortbread comes out of the oven, dust with confectioners sugar.
- Cool on a wire rack, then cut in the pan with a serrated knife.
Nutrition Facts : Calories 662.3, Fat 32.5, SaturatedFat 20, Cholesterol 136.7, Sodium 391.3, Carbohydrate 88.9, Fiber 1.4, Sugar 51.2, Protein 5.5
RASPBERRY SHORTBREAD COOKIES
Make and share this Raspberry Shortbread Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1 inch balls.
- Place 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center.
- Fill with jam.
- Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional into cookies if desired.
- Combine glaze ingredients and drizzle over cookies.
ALMOND SHORTBREAD
My favourite shortbread recipe I have been making for a few years now, My family love to recieve these shortbread at Christmas time. You dont really taste the almond in these but it gives it a nice flavour or texture... just something! I like making these in heart shapes.
Provided by dizzydi
Categories Dessert
Time 50m
Yield 30 Heart shaped pieces, 30 serving(s)
Number Of Ingredients 5
Steps:
- Sift flours and icing sugar.
- Rub in butter using fingertips till mixture resembles dried bread crumbs.
- Press together and knead gently.
- Roll out to 1cm thickness and cut out shapes.
- Bake in 160 degrees celsius oven for 25-30 minutes till light golden colour.
Nutrition Facts : Calories 98.9, Fat 7.6, SaturatedFat 4.3, Cholesterol 17.8, Sodium 47.9, Carbohydrate 6.9, Fiber 0.4, Sugar 1.4, Protein 1.1
ALMOND SHORTBREAD
Make and share this Almond Shortbread recipe from Food.com.
Provided by chia2160
Categories Bar Cookie
Time 33m
Yield 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- With mixer beat butter and sugar until creamy.
- Beat in almond extract and salt.
- Mix in flour and blend into a soft dough by hand.
- Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
- Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.
Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6
HEALTHY RASPBERRY ALMOND TORTE COOKIES
I don't remember where this recipe came from but they were always one of my favorite cookies. Very healthy too!
Provided by soulmatesforever
Categories Dessert
Time 25m
Yield 12-24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
- In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
- In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
- Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
- Bake for 10-15 min or until golden brown.
Nutrition Facts : Calories 242.6, Fat 15.8, SaturatedFat 1.2, Sodium 65.4, Carbohydrate 23.1, Fiber 3, Sugar 8.6, Protein 4.6
JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES
I love the look of these cookies with their pretty red centers. My girls and I love to make these at Christmas time because they're so easy and festive.
Provided by Janie Marie
Categories Dessert
Time 1h56m
Yield 30-36 cookies
Number Of Ingredients 8
Steps:
- Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
- Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
- Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
- Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
- Bake for 14-18 minutes or until edges are lightly browned.
- Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
- Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
- Drizzle over cooled cookies and let harden for at least 30 minutes before serving.
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RASPBERRY ALMOND THUMBPRINT COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
Cuisine AmericanEstimated Reading Time 6 minsCategory CookiesTotal Time 3 hrs 29 mins
- This cookie dough requires at least 4 hours for chilling and cookies must cool before glazing. Don’t forget to plan ahead!
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.* Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
- Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
RASPBERRY ALMOND SHORTBREAD COOKIES - DEAR CRISSY
From dearcrissy.com
4.4/5 Category DessertsServings 36
- In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then 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, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
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