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Raspberry almond shortbread cookies

I just finished making these and they are SO GOOD!! I had no issues whatsoever-no spreading in the pan, the jam stayed where it was supposed to….the secret to the dough is mix the butter/sugar well, then make sure to add the flour in a little at a time (maybe 2 TBSP) and mix between. I used margarine, and didn’t even put in the fridge at all! Just put them on the pan right after mixing and they came out perfect-just like the photo! The glaze is a must also-it really ‘makes’ the cookie! I used 1″ cookie scoop (like an ice cream scoop, but smaller), then rolled the balls by hand to make smooth, and it made 40 cookies.

Recipe >> Raspberry almond shortbread cookies @

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