Raspberry Shortbread Cookies
- 1 cup softened butter
- 2/3 cup white sugar
- 2 cups all-purpose flour
- ¼ teaspoon Morton & Bassett vanilla extract
- ¼ cup raspberry jam
- ¼ teaspoon Morton & Bassett almond extract
Preheat oven to 350 degrees.
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 ½ 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.