December 8th
It’s cookie time! This time of year, is all about the cookies. From cookie parties to stealing cookies after lunch during work to ward off the 3 pm slump, cookies are everywhere you turn. I love trying new cookies to impress my friends and my taste buds. When I woke up I knew I had to use raspberries I had bought over the weekend. I turned them into a fabulous Jam and used it as the perfect compliment for these Almond Shortbread cookies.These cookies are amazing. The buttery shortbread mixed with the sweet tang of the raspberry are a perfect partner.
Next time you want to spice up your cookie party, bring these beauties to be devoured. Your friends will surely be calling you for the recipe.
Raspberry Jam
Ingredients for the Jam:
- 5 cups of fresh Raspberries
- 1-1/2 cups of sugar
Creation of the Jam:
- Wash raspberries and place in a medium sauce pot.
- Crush until desired texture.
- Add Sugar and combine with the crushed raspberries.
- Cook on high for 5 minutes and stir continuously.
- After 5 minutes reduce to medium heat for 25 minutes. Stir continuously.
- Let cool completely.
- Set aside
Raspberry Almond Short Bread Cookie
Ingredients for the Cookies:
- 1 cup butter softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups + 2 Tablespoons Pamela’s Gluten-Free flour
- 1/2 cup raspberry jam (see recipe for Jam above)
Creation of the Cookies:
- Using a stand mixer with a paddle attachment, beat the butter on high until creamy.
- Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape the bowl down if needed.
- Add flour to the wet ingredients until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
- Preheat oven to 350°F.
- Cover a cookie pan with non-stick cooking spray.
- Shape the cookie dough into balls of about 1 Tablespoons.
- If you the balls of dough start to soften, place them back into the refrigerator until cooled. You do not want soft dough because it will cause the cookies to spread.
- Make an indentation with your thumb into each ball and fill each with 1/2 teaspoon of jam.
- Bake the shortbread thumbprint cookies for 13-14 minutes, or until very lightly browned on the edges. Let cookies cool on a baking sheet for 5 minutes before transferring to a wire rack.
The Red Headed Wheatless Wanderer 