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Raspberry Almond Shortbread Cookies

Hello and Happy Friday,

I am looking forward to tonight, we have our annual Christmas party at my boss’s house.  My boss’s wife makes the best dinner dishes.  She is such an awesome cook.  I wonder what she has up her sleeve for the night?  Don’t you just love Christmas parties?  You get to dress up, eat good food and have a few to many drinks!  I need to be good tomorrow on the food, so I can eat without all the guilt.  I already know I’m going to over indulge, but it’s better then my over indulgence on cookies!  I said it yesterday, but I mean it, I am thinking of going on a cookie diet, are you with me?  🙂

Speaking of cookies, I made Raspberry Almond Shortbread Cookies adapted from Better Homes and Gardens.  There a nice cookie with a little raspberry jam and powdered sugar glaze.  It seems this was the cookie everyone loves, which surprises me over the chocolate!  They went fast!

I am not the best person when it comes to pretty glaze, I tend to over water the glaze, but you still get the sweetness, you just don’t really see it!

Raspberry Almond Shortbread Cookies – Adapted from Better Homes and Garden

Ingredients:

1 cup (2 sticks) butter, softened

2/3 cup sugar

1/2 tsp. almond extract

2 cups flour

1/2 cup seedless raspberry jam

Glaze:

1 cup powdered sugar

1/2 tsp. almond extract

2-3 tsp. water

Directions:

In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy, about 2 to 3 minutes.

Reduce speed to low; add flour. Beat until well-mixed, about 2 to 3 minutes.

Cover and chill dough at least 1 hour.

Preheat oven to 350°F.

Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in the center of each cookie (edges may slightly crack). Fill each indentation with about 1/4 teaspoon raspberry jam.

Bake for 14 to 18 minutes or until edges are slightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.

Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.

Serving Size: 46 Cookies

Calories per cookie:  76,  Fat:  4.1,  Cholesterol:  10,  Sodium:  .7,  Carbs:  9.7,  Fiber:  .08,   Sugar:  4.8,  Protein:  .06

So with Christmas coming, have you asked for anything special?  I asked for a camera so I can take better pictures.  My food always looks better in person then in my photos and that really bothers me.  I also asked for a hot pink hand mixer.  Crossing finger!  🙂

I wanted to remind, don’t forget to enter my giveaway for a new Spatula from OXO and I’m throwing in a dozen of cookies.  Deadline to enter is Saturday at Midnight.  All you have to do is tell me your favorite cookie!!  Mine is Peanut Butter and my runner up cookie is Chocolate Chip.  I’m so traditional!

Have a wonderful weekend, and look for more cookie recipes next week. But my goal this weekend is to try to make my cookies more healthy, less calories, less sugar and hopefully less butter. Thats my challenge for the weekend!   Do you think I can do it?  Again, don’t forget to tell me your favorite cookie, I am curious, maybe I’ll try to make them?  Inquiring minds want to know!!!

Good bye and Happy Baking!!!!

Comments

  1. A cookie diet as in…only eating cookies? Or eating no cookies?

    WHY CAN’T WE HAVE IT BOTH WAYS!?!?!? Sigh. I do love cookies.

    Have fun at the party tonight! It sounds awesome. And indulging in real good food is way better than just eating five hundred cookies. I agree.

  2. raspberry and almond go together so well- i love using almond extract in baking!

  3. I am always surprised too when people go for these kind of cookies over chocolate…until I eat one and remember they are super delicious!

Feel free to leave a comment :)