What a amazing looking cookies to make with that almond light shortbread filled with raspberry jam giving it that thumbprint look and drizzled with white icing just to finish them off .. they do look so inviting
Here below is an excerpt about these cookies from Jaclyn, creator of the food blog cookingclassy website plus the ingredients you will need to make these cookies
I hope you love these cookies as much as I do! Sans glaze they totally remind my of a few of my childhood favorites, the Knott’s Berry Shortbread and the Pepperidge Farm Verona cookies. Really I don’t think the glaze is a must but it does add a little fanciness for a holiday cookie.
These are simply delicious and they definitely need to find a place on your holiday cookie tray!
Ingredients
- 2 cups + 2 Tbsp (300g) all-purpose flour (don’t pack flour in when measuring)
- 1/4 tsp salt
- 1 cup unsalted butter, cold and diced into 1 Tbsp pieces
- 2/3 cup (140g) granulated sugar
- 1/2 tsp almond extract
- 1/2 cup raspberry jam, seedless if preferred
Glaze (optional)
- 1 cup powdered sugar
- 1 tsp almond extract
- 2 – 4 tsp water
To check out the full written recipe on the cookingclassy website please use the next page link below
