Raspberry Shortbread Cookies with Almond Glaze

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. 

1 cup butter, softened

2/3 cup granulated white sugar

1/2 teaspoon almond extract

2 cups unbleached all-purpose flour

1/3 to 1/2 cup seedless red raspberry jam

  For Glaze:

1 cup powdered confectioner's sugar

1/2 teaspoon almond extract

2 to 3 teaspoons water

1. Preheat oven to 350 degrees F. 
2. 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.
3. Refrigerate dough for 1 hour.
4. Roll dough into 1 inch balls, placing them 1 inch apart on an ungreased baking sheet.
5. 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.
6. 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.
7. 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.

    

Comments

[Adrienne]

Awww, what a cute bunny!!!!!

[lera]

Those cookies sound WONDERFUL. I love raspberries AND shortbread. What a great combination. I must try them.

[Kari]

But he sure is adorable! Love that pic, he's almost sweeter looking than your cookies! LOL (Which I must try! I LOVE almonds, and raspberries!)

[crafty carolinagirl]

Your bunny is too cute!

These cookies sound amazing. I can't wait to give them a try this weekend. Thanks for the recipe!

[Aimee]

such a cute, fluffy bunny! and the cookies sound delicious. :)

[LL Anne]

I used to have soem bunnies like yours but most everyone thought they were scary because of the pink eyes. Not long ago all of our bunnies died (and we had a lot!) I want your bunny!

[Term Paper]

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading.

[Erica]

These were DELICIOUS! Thank you for sharing the recipe.

[Rebecca]

Shortbread and razzleberries? Yum-O! It is now printed and on the grocery list. I think lemon curd would be good too! Or lemon curd and rasberry on the same cookie! Ooooooo the possibilities!

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[Five finger shoes]

These were DELICIOUS! Thank you for sharing the recipe.

[Office 2010]

rdhtdshrteu6ydytduiyetret It's so nice to see you crafting and posting again! I think the knitted pizza slice really completes the set - so cute! Fun to see crochet and knit together, so few people are interested in both, it seems!

[Bidet Seat]

such a cute bunny and delicious cookies