Raspberry Filled Almond Shortbread with Almond Glaze
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup softened butter
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
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Directions
In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
Cream Butter and Sugar.
Mix in the almond extract.
Gradually mix in flour until the dough forms a ball.
Cover and refrigerate for an hour for easier handling.
Preheat Oven to 350 degrees.
Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
Using a wooden spoon handle make and indention in the middle of the ball.
I like using the knuckle on my first finger.
Fill with the raspberry jam.
Bake at 350 degrees for 14-18 minutes depending on your oven.
Add aditional Raspberry jam if desired (I never do this).
Remove and place on wire racks for cooling.
Mix the Glaze ingredients.
Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.