I first made these cookies when I saw them rated as a 4 star recipe in the 1999 Southern Living Annual Recipes Cookbook, and they were so fantastic that they have become a holiday tradition at our house every year since. That’s 14 years-worth of raspberry shortbread! They are so good, they even helped me win my first cookie contest.
The shortbread is tender, buttery and flaky. It quite literally melts in your mouth. The raspberry jam provides a sweet yet tangy flavor, and the glaze will remind you of the waterfall of sugary goodness that they pour over a Krispy Kreme donut. You know, the one that makes you want to climb up on the donut conveyor belt, lie down and just open your mouth underneath?
(Oh, like you’ve never thought about doing that!!!!)
(What do you mean, “you haven’t”?)
In any case, you have GOT to try these cookies! You’ll love them!
Yield: 4 dozen
1 cup butter, softened
2/3 cup sugar
2 1/2 cups all-purpose flour
1 (10-ounce) jar seedless raspberry jam, divided
1 1/2 cups powdered sugar
3 1/2 tablespoons water
1/2 teaspoon almond extract
Preheat oven to 350 º.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended. Divide dough into 4 equal portions; roll each portion into a 12- x 2-inch strip (about the size of a ruler). Place strips on lightly greased baking sheets.
Make a 1/2-inch-wide by 1/4-inch-deep indentation down center of each strip using the handle of a wooden spoon. Spoon half of jam evenly into indentations.
Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
Whisk together powdered sugar, water, and extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.