Monday, February 23, 2015

Almond –Raspberry Shortbread Cookies

So yes, Christmas is long gone and I did not put this perfect Christmas cookie up on the blog as I promised but better late than never!  I first tasted this delicious Almond-raspberry thumbprint cookie at a potluck at my friend’s house. They were such a hit and the lady who brought them told us she got the recipe off the Land O lakes website. I looked at the recipe there and made a few changes to it and here it is, a very delicate and delicious cookie that looks nice enough for parties, wedding/baby showers, teas or Christmas cookie plates!

One thing I did a little different was to add cornstarch. I like to add cornstarch to my shortbread but this is totally optional. I think it improves the texture. If you do not have corn starch, add a bit of powdered sugar which can also make the bite a bit more tender and delicate.

I also like to add almond meal for flavor and for crunch. You may omit.

Almond –Raspberry Shortbread Cookies

1 cup unsalted butter, softened (Land o lakes is perfect for this) softened
2/3  cup sugar, may use up to ¾ a cup if you prefer sweeter cookie
1 teaspoon pure almond extract
1 2/3 cup flour and 1/3 cup fine almond meal OR 2 cups all-purpose flour 
1-2 TBSP cornstarch, optional
2 TBSP powdered sugar, Optional
Tiny pinch of salt
1/2 cup raspberry, apricot or other jam
1 cup powdered sugar
3 teaspoons water or milk
1 1/2 teaspoons almond extract

1/3 cup or so sliced almonds, lightly toasted for best results (7-9 minutes at 350 degrees)
Using mixer at medium speed, Blend together softened butter, sugar and almond extract. Beat until very creamy, scraping down the bowl several times.  Add flour, corn starch and almond meal one cup at a time, and then beat at low speed, scraping bowl often. Continue to beat dough until it holds together somewhat…The dough will be dry and crumbly for a bit then become well mixed and hold together when press into ball. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350°F. I like to line cookie sheets with parchment paper or sil-pats.
Use small scoop or spoon and shape dough into 1 inch balls. You may  Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with a rounded ½ tsp measuring spoon or finger. (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Do not use more jam. Sprinkle with sliced almonds.
Bake 14-16 minutes or until edges are lightly browned. Let stand a minute or two on cookie sheets; then carefully remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Immediately sprinkle with sliced almonds.

No comments:

Post a Comment