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Watkins Recipe
RASPBERRY ALMOND SHORTBREAD COOKIES
Recipe Number: 128
Rating: Recipe Unrated
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Serves: 3 doz
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
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Ingredients:

2/3 cup sugar
1 cup (2 sticks) butter, at room temp
1/2 tsp Watkins almond extract (Item #1380 or 1185)
2 cups all-purpose flour
1/2 cup raspberry jam
GLAZE:
1 cup confectioner's sugar
1 1/2 tsp Watkins almond extract
2-3 tsp. water

Cooking Instructions:

Beat sugar, butter and extract in large bowl until
light and creamy, about 3 minutes. On low speed,
gradually beat in flour until dough forms. Cover,
chill at least 1 hour.

Heat oven to 350. Shape dough into 1" balls. Place 2
inches apart on ungreased baking sheets. With thumb,
make indentations in center of each. Fill each
indentation with 1/4 tsp jam.

Bake in 350 oven for 14-18 minutes until lightly
browned. Cool on rack.

GLAZE:
Whisk together sugar, almond extract and water in
small bowl until smooth and good drizzling consistency.
Drizzle over cookies.

Makes about 3 dozen

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