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 butter, softened
- ⅔ cup sugar
- ½ tsp almond extract
- 2 cups all-purpose flour
- ⅓ – ½ cup seedless raspberry jam
- =
Directions
In a large mixing bowl, cream butter and sugar.
Beat in extract; gradually add flour until dough forms ball.
Cover and refrigerate 1 hr or until easy to handle.
Roll dough into 1" balls.
Place 1" apart on un-greased baking sheets.
Using end of wooden spoon handle, make indentation in center.
Fill with jam.
Bake at 350°F for 14 – 18 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Spoon additional jam into cookies if desired.
Combine glaze ingredients; drizzle over cooled cookies.
Category:Cathy's Recipes
Category:Cookie Recipes
Category:Raspberry preserves Recipes