Raspberry Almond Shortbread Cookies

Raspberry-almond shortbread cookies

yield: 36 COOKIES

prep time: 30 MINUTES, CHILL 1 HR

cook time: 10 MINUTES PER BATCH

INGREDIENTS:

1 cup butter, softened (Smart Balance)
2/3 cup granulated sugar (Raw Sugar)

1/2 teaspoon almond extract

2 cups all-purpose flour (Gluten Flour Mix)

1/2 cup seedless red raspberry jam

sugar for sprinkling (Raw Sugar)
1 cup powdered sugar (GF)

3 to 4 teaspoons water

1 1/2 teaspoons almond extract

DIRECTIONS:

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.