Hey friends!! Holiday cookies are just so yummy and Raspberry Shortbread cookies are probably one of my favorite. I really love any cookie with raspberries inside and these cookies just melt in your mouth! They go perfectly with the Eggnog Hot Chocolate I recently shared too!
I shared these cookies with a group of girls on Instagram and thought I would share the recipe here too, in case you wanted to make them. They are so easy to make and use very little ingredients. I think I gained like 5 lbs after making these lol. I really can’t stop eating them.
Below, is the recipe and I shared some pictures as I made them.
Directions
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 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. Let the rolled cookie mix sit in the freezer for 5-10 minutes before putting in the oven.
Step 3 Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
Step 4 In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Tag me on Instagram if you make them! Enjoy!
