I make these every year for Christmas, and they are always such a hit, plus they are very easy to make! 🙂 They are almond shortbread cookies with some raspberry jam and a little almond flavored drizzle!
- 1 cup butter
- 2/3 cup sugar
- 2 cups flour
- ½ tsp salt
- ½ tsp almond extract
- ½ cup raspberry jam
- 2 – 4 Tbsp
- 1 Tsp almond extract
- ½ cup Powdered sugar
Preheat the oven to 350ºF.
Mix together butter, sugar, flour, salt, and almond extract
Roll into little balls. Press thumb into them, and use a 1/4 teaspoon to spoon in Raspberry jam.
Bake for 10-13 minutes, or until bottoms start turning golden brown.
Let Cool. (This is important because if you put drizzle on too soon and cover them, the drizzle will start to turn pink.)
To make drizzle: mix together water, almond extract, and powdered sugar. Add more powdered sugar or water to get desired consistency. I use a sandwich bag, and cut the corner of it to drizzle, or you can use an icing bag.