With my sweet tooth craving that has been happening recently, my healthy eating habits are struggling against the battle and losing a little. I practically pulled everything out of Kitchen cupboards the other night trying to find something sweet and landing on a box of Butler’s Hot Chocolate.
This happened again this weekend when I was making some tea and really wanted to pair it with a cookie. Well, what’s better than shortbread and a cup of tea? I will tell you… try raspberry almond shortbread and a cup of tea and you will thank me. This pairing made such a delicious combination, I was transported back home to England just for short time. Lucky for me, I will be traveling home very soon will be able to have my own English shortbread in the country I was born in.
Raspberry & Almond Shortbread Cookies
Found on AllRecipes.com
Serves: 36 Servings
Prep/Cook Time: 50 Minutes
1 cup butter, softened
2/3 cup white sugar
1 1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners’ sugar
1 teaspoon milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Serve with an English Breakfast cup of tea.