RASPBERRY SHORTBREAD RECIPES

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RASPBERRY SHORTBREAD COOKIES RECIPE - FOOD.COM



Raspberry Shortbread Cookies Recipe - Food.com image

Make and share this Raspberry Shortbread Cookies recipe from Food.com.

Total Time 1 hours 3 minutes

Prep Time 45 minutes

Cook Time 18 minutes

Yield 42 cookies

Number Of Ingredients 8

1 cup butter, softened (no substitutes)
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3-1/2 cup seedless raspberry jam
1 cup powdered sugar
2 -3 teaspoons water
1/2 teaspoon almond extract

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Beat in extract; gradually add flour until dough forms a ball.
  • Cover and refrigerate for 1 hour or until easy to handle.
  • Roll into 1 inch balls.
  • Place 1 inch apart on ungreased baking sheets.
  • Using the end of a wooden spoon handle, make an indentation in the center.
  • Fill with jam.
  • Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
  • Remove to wire racks to cool.
  • Spoon additional into cookies if desired.
  • Combine glaze ingredients and drizzle over cookies.

Nutrition Facts : Calories 91.2, FatContent 4.4, SaturatedFatContent 2.8, CholesterolContent 11.6, SodiumContent 39.6, CarbohydrateContent 12.3, FiberContent 0.2, SugarContent 7.2, ProteinContent 0.7

RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES RECIPE ...



Raspberry Cream Shortbread Sandwich Cookies Recipe ... image

These tender shortbread cookies filled with fluffy marshmallow frosting and raspberry preserves would be great for any special occasion!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 20

Number Of Ingredients 8

1 cup butter, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup marshmallow creme
1/3 cup butter, softened
2/3 cup powdered sugar
3 tablespoons red raspberry preserves

Steps:

  • Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
  • On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
  • Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
  • Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.

Nutrition Facts : Calories 200 , CarbohydrateContent 22 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 8 g, ServingSize 1 Cookie, SodiumContent 140 mg, SugarContent 10 g, TransFatContent 0 g

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