Raspberry and almond

Have you ever checked out the Land O’Lakes — you know, the butter people — Web site? It’s well worth a visit, especially if you’re a cookie baker looking for new ideas for the holiday season:http://www.landolakes.com.

It’s the site where that tasty sweet snack mix (blog of 10-27-09) came from, and I’ve also gleaned several other really good recipes from there over the years.

For instance, a friend shared the following cookie — featuring that scrumptious combination of raspberry and almond — with me last year, and I quickly tucked the recipe away in my file for future reference.

Raspberry Almond Shortbread Thumbprints

Combine 1 cup softened butter, 2/3 cup sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 cups all-purpose flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about ¼ teaspoon raspberry jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Glaze: Combine 1 cup powdered sugar, 1½ teaspoons almond extract and 2 to 3 teaspoons water in small bowl with wire whisk until smooth. Drizzle over cookies.
 

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