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P.O. Box 130
Saugatuck, MI 49453

Raspberry Almond Shortbread Cookies



Ingredients

For the dough:

1 cup unsalted butter at room temperature

2/3 cup granulated sugar

½ teaspoon Spice Merchants almond extract

2 cups all-purpose flour

½ cup seedless raspberry jam

pinch of Spice Merchant’s Himalayan salt

 

For the glaze:

1 cup powdered sugar

2-3 teaspoons water (add more or less as needed for drizzling consistency)

1½ teaspoons Spice Merchant’s almond extract

Preparation

  1. In a large mixing bowl, combine the butter, sugar and ½ teaspoon Spice Merchants almond extract. Mix at medium speed until the butter mixture is smooth. Reduce the speed to low and gradually add the flour and a pinch of Spice Merchant’s salt. Mix until well blended.
  2. Cover and refrigerate the dough for 1 hour.
  3. Preheat oven to 350 degrees.
  4. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your pinky finger. The edges of the dough may crack slightly. Fill each with ¼ teaspoon raspberry jam.
  5. Bake for 15 minutes or until the edges are lightly browned.
  6. Let the cookies stand 1 minute before removing to a cooling rack. Let cool completely.
  7. Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
  8. Enjoy!