Sunday, January 6, 2013

Fruit-Filled Almond Shortbread Cookies

A friend saw another friend post a picture of these on Facebook, so off I went in search of a recipe online. There are several similar ones.

My friends and I decided to follow this recipe on, but we used cherry cake and pastry filling as well as lemon curd instead of the prescribed raspberry jam. 

A couple weeks later, I made these cookies again. This time I used seedless black raspberry jam. All three variations were yummy.

Fruit-Filled Almond Shortbread Cookies

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup fruit filling*
1 cup powdered sugar
3 teaspoons water
1/2 teaspoon almond extract     
 *you can use Solo brand cake & pastry filling, lemon curd, or seedless jelly or jam

In a mixer bowl, cream together the butter and sugar. Mix in the almond extract. Gradually add flour until dough forms a ball.

Cover and refrigerate for about an hour.

Preheat oven to 350 degrees.

Roll into small balls. We discovered small (less than 1-inch) balls worked better than bigger ones. Place onto ungreased cookie sheet. With the front knuckle of your forefinger, make an indentation in the cookie. 

Fill this indentation with a small amount of fruit filling. (I found it easiest to use a pastry bag fitted with a large round opening to fit the jam into the indentation.)

Bake at 350 for 15-18 minutes. Remove and place on wire rack for cooling.

When the cookies are cool, combine the last three ingredients to make a glaze. Drizzle glaze over cookies in a zig-zag fashion.

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