Raspberry Almond Shortbread Thumbprints
from: Ashley's wedding {mom}
1 cup butter softened
2/3 cup sugar
1/2 tsp. almond extract
**Beat at medium speed 2-3 minutes. Reduce speed-add flour and beat another 2-3 minutes**
2 cups flour
Cover. Regrigerate at least one hour. Shape dough into 1 inch balls. Place two inch apart onto ungreased cookie sheet. Make an indentation in center. Add 1/4 tsp of seedless raspberry jam. Bake at 350 for 14-18 minutes. Let stand for one minute, then remove from cookie sheet. Cool.
Glaze
1 cup powdered sugar
2-3 tsp. water
1 1/2 tsp. almond extract
Drizzle over cookies
Makes 3 1/2 dozen cookies
My mom is the best cook I know...
My mom loves to cook. It's what she does best. She loves searching for new recipes just to see what it tastes like {and to find the very best}. Growing up--mom was contantly baking cookies, canning food from our garden, baking bread and homemade salsa, and filling our home with sweet aromas {that I loved}. And now that I'm all grown up and out of the house, I still enjoy going home to see what she's made for us to eat! The purpose of this blog, is to record our family's favorite recipes...and to preserve them for our posterity. I want them to know that cooking is important to us. That it's getting lost in this busy-fast paced and convenient world. I want my family to build talents and abilities that only cooking can bring. So I hope this cookbook will help. Bon Appetit.