1 author: The Manse B&B, Cape May, NJ
2 directions: 'Preheat oven to 350F.
5 In a large bowl, combine sugar, butter and almond extract. Beat at medium speed
6 scraping bowl often, until creamy (1-2 min.). Reduce speed to low; add flour. Continue
7 beating until well mixed (1-2 min.).
10 Shape into 1” balls. Place 2” apart on cookie sheets. With thumb, make indentation
11 in center. Fill dent with ¼ t. jam. Bake 14-18 min. or until edges are SLIGHTLY
12 browned. Let stand 1 min.; remove from cookie sheet. Note: If cookies spread
13 too much, chill dough 1 hour or stir in 1-2 T. additional flour.
18 In small bowl, stir sugar and almond extract. Add enough water to make a thin
19 glaze. Drizzle over cooled cookies.
22 Store airtight up to 1 week or freeze up to 3 months.'
30 name: granulated sugar
37 name: butter, softened
51 name: all-purpose flour
67 name: confectioner’s sugar
84 name: Raspberry Almond Shortbread
89 yield_: 3½ dozen cookies