Happy Valentine’s Day!
I have something absolutely lovely for you today.
At a football gathering in Wisconsin last month, a family friend made and shared these cookies and I tried to eat them all. Buttery almond shortbread filled with raspberry jam and topped with almond frosting. There were too many people at the party so I didn’t get as many as I wanted so thankfully, the friend shared the recipe.
These cookies come together quickly. Once the dough is mixed, use that must-have small scoop to measure out the dough, roll into balls and place on a ungreased cookie sheet. Just for Valentine’s Day, I made a heart indent instead of a simple thumbprint though a thumbprint is wholly adequate.
Scoop in the raspberry jam and bake. The cookies will brown and the jam will bubble. Remove from the oven when it’s time and allow them to cool. To add sweet to the already sweet, mix up the simple frosting and drizzle over the slightly cooled cookies.
These cookies are good on any day, however, they are downright perfection for this day. :)
Recipe by Patty Remus Given to me by C.B
Ingredients
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 tsp. almond extract
- 2 cup flour
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar
- 3/4 tsp almond extract
- 1 Tbsp milk
Instructions
- In the bowl of an electric mixer, cream the butter and sugar until smooth.
- Mix in the almond extract
- Mix in flour until dough comes together.
- Use a small scoop or by-hand, roll dough into 1 1/2 inch balls and place on ungreased cookie sheets.
- Make a small hole in the center of each ball with your thumb.
- Fill each hole with jam.
- Bake 350F for 14-18 minutes or until lightly browned.
- Let them cool for a few minutes before frosting.
- In a small bowl, mix together the powdered sugar, almond extract and milk until smooth.
- Drizzle lightly over warm cookies.
Happy Heart Day to you.
Take care.
How many cookies does this recipe make ?