Raspberry jam adds a fruity sweetness to these wonderful tasting cookies.
1 cup butter (no substitutes), softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam
Glaze
1 cup confectioners' sugar
2 to 3 Tbsp water
1/2 tsp almond extract
In a mixing bowl, cream butter and sugar. Beat in extract' gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-inch balls. Place 1 inch apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350 for 14-18 minutes or unto edges are lightly browned. Remove to wire racks to cool. Soon addition jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Yield: 3-1/2 dozen
Lemon Poppy Seed Shortbread dough
Lemon Poppy Seed Shortbread
Easy to make, with a touch of lemon, and poppy seeds.
3/4 cup butter ( no substitutes), softened
1/2 cup sugar
1 Tbsp poppy seeds
1 Tbsp lemon juice
1-1/2 cups all-purpose flour
2 tsp sugar
In a mixing bowl, cream butter and sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to a greased baking sheets. Cut each circle into six wedges. Prick dough with fork. Sprinkle with sugar.
Ready to bake.Bake at 325 for 20-25 minutes or unto golden. Cool for 4 minutes before removing to wire racks. Yield: 2 dozen.
2 comments:
Oh, the lemon poppy seed bread sounds delicious! Lemon poppy seed bread is a favorite of my mother's. I'll have to try that recipe!
I will have to post my Aunts recipe for Lemon Poppy seed muffins, they are wonderful! :)
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