Ugh, is it Monday already? This is what I feel like:
Oscar's not ready to begin a new week, either. But there's a big difference between being a rabbit and being a human...the human must get out of bed. Spoiled little rabbits like Oscar can just go on and sleep the day away, while his human runs around getting fresh food and water for him, cleans his litter box, and gets ready for a full day of work. Ah, what I wouldn't give to be cute and cuddly for a day.
But Oscar's human had the foresight to make a little pick-me-up this morning. They almost make her forget that it's Monday. Almost.
Raspberry Shortbread Cookies with Almond Glaze (makes about 36 pieces)
A few ingredients go a long way with these buttery little thumbprint cookies. While the glaze isn't an essential addition to the cookie, it brings out the almond flavor from the background, and makes for a pretty presentation. Although I'm very fond of the combination of raspberry and almond, you can fill these cookies with any of your favorite fruit jams. Apricot works well; so does cherry.
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter with sugar until light and fluffy. Beat in the almond extract. Gradually mix in the flour until the dough just comes together.
- Refrigerate dough for 1 hour.
- Roll dough into 1 inch balls, placing them 1 inch apart on an ungreased baking sheet.
- Using your thumb or the back of a wooden spoon, gently make an indentation in the center of each dough ball. Fill with raspberry jam. Note: be careful not to over-fill, as the jam may bubble over as the cookies bake.
- Bake for 14-18 minutes, until the edges of the cookies are golden. If desired, top off the filling with a bit more raspberry jam. Allow cookies to cool completely on the sheets.
- Mix the powdered sugar, almond extract, and water to make the glaze. Spoon glaze over cookies, creating a zig-zag pattern. Allow glaze to set.