Let's Get Baking with these amazing Raspberry Almond Shortbread Cookies!

Ingredients:

1 cup butter

2/3 cup sugar

1/2 tsp. almond extract

2 cups all-purpose flour

1/2 cup seedless red raspberry jam

1/2 cup powdered sugar

3/4 tsp. almond extract

1 tsp milk

Instructions:

1.Preheat oven to 350 degrees

2. In a medium bowl cream the butter and sugar together until smooth.

3. Add 1/2 tsp. of almond extract.

4. Mix in the flour until the dough comes together.

5. Roll into 1-inch balls and place on an ungreased cookie sheet.

(I line my cookie sheets with parchment paper.)

6. Make a dent in the center of each ball with your thumb or a small round spoon, and fill with seedless raspberry jam.

7. Bake for 15 to 17 minutes until lightly browned. Cool for one minute on the baking sheet before transferring to a rack.

8. Once the cookies are completely cooled, drizzle with the icing.

Icing:

Mix the powdered sugar, 3/4 tsp. almond extract, and the milk until smooth.

To drizzle on the cookies, put the mixture into a baggie, cut a very small hole in one corner at the bottom, and squeeze the icing in a zigzag fashion over the cookies.

Sometimes, the icing comes out too thick if you cut the hole too big, to avoid this, pick up some icing bags and tips https://amzn.to/4aNuWfo

These are my favorite Christmas cookies and because there are never enough, I usually double this recipe ... they are so good!

Enjoy!