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Buttery almond and vanilla shortbread cookies filled with raspberry jam and drizzled with glaze. This cookie dough requires at least 2 hours for chilling and cookies must cool before glazing. Plan ahead.
Ingredients:
COOKIES
1 cup (230g) unsalted butter, softened to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups + 2 Tbsp (264g) all-purpose flour (measured correctly)
1/2 cup (160g) raspberry jam
GLAZE
1 cup (120g) powdered sugar
1 Tablespoon (15g) cream or milk
1 teaspoon vanilla or almond extract (optional)
Instructions
See Full Recipe please visit : sallysbakingaddiction.com


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