Red Wine Poached Pears
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Raspberry Shortbread Cookies
Raspberry Shortbread Cookies
Ingredients
- 1 cup softened butter
- 2/3 cup white sugar
- 2 cups all-purpose flour
-
1/4 teaspoon Morton & Bassett Vanilla Extract
- 1/4 cup raspberry jam
-
1/4 teaspoon Morton & Bassett Almond Extract
Directions
Preheat oven to 350°.
- In a bowl, cream together white sugar and butter. Mix in vanilla and almond extracts. Then add in the flour, and mix until ingredients become dough.
Roll into 1/2 inch balls and place on ungreased cookie sheet. Make an imprint on each ball with your thumb, and fill with jam.
- Bake for 15 to 18 minutes or until lightly browned.