Tuesday, January 19, 2016

Almond Raspberry Cookies


I LOVE these!

I make another version of these little gems called Spit Second Cookies, which you can find here. Those are scrumptious also! The difference between the two is the subtle almond flavor and sweet, light glaze.



Almond is one of my favorite flavors to bake with, one my grandma used to bake with quite often,too. The light and nutty flavor pairs well with the raspberry jam. The cookies are slightly soft and sweet, and look SO pretty with the bright red raspberry centers. Perfect for a Christmas cookie tray, or for a Valentine treat!

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Almond Raspberry Cookies
(adapted from All recipes)

1/3 cup sugar
5 Tbsp. butter, softened
1  tsp. vanilla extract
 egg white
1 cup  flour
2 Tbsp.cornstarch
1/4 tsp.baking powder
1/4 tsp. salt
1/3 to 1/2 cup raspberry jam

Glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract

Cream sugar and butter. Stir in 1 teaspoon vanilla and egg white and set aside. Combine flour, cornstarch, baking powder, and salt, stir. Add flour mixture to sugar mixture, stir until well blended. Divide dough in half and roll each half into a 10 to 12 inch log. Place logs on a greased cookie sheet.( I use parchment paper) Make a 1/2 in. indentation down each log using the end of a wooden spoon. Spoon the raspberry jam into the center. Bake at 375° for 20 minutes until lightly browned. Put logs onto a rack with a cookie sheet underneath. Combine powdered sugar, lemon juice, and almond extract and drizzle on top. Cut each log diagonally into 10 to 12 slices while warm. Cool 10 minutes and separate slices. 

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