After sticking to healthy choices as our meals for a long time, one needs a reward. You can choose any decadent pudding to do this, but a personal love is the raspberry almond shortbread. Sometimes, you can trick yourself into believing the raspberries and almonds in the cookies qualify them as healthy options. Whatever your choice of trickery, this is how I like mine.
INGREDIENTS
2/3 cup sugar
1 cup unsalted butter, softened
½ teaspoon almond extract
2 cups flour
½ cup raspberry jam
GLAZE:
1 cup powdered sugar
1-1/2 teaspoons almond extract
3 teaspoons water
PREPARATION
In large mixer bowl, combine sugar, butter and almond extract.
Beat at medium speed until creamy (2 to 3 minutes).
Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).
Cover and chill dough for at least 1 hour.
Shape dough into 1-inch balls.
Place 2 inches apart on cookie sheets.
With thumb, make indentation in centre of each cookie (edges may crack slightly).
Fill each indentation with about ¼ teaspoon of jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheet.
Cool completely.
Meanwhile, in a small bowl with wire whisk, stir together all glaze ingredients until smooth.
Drizzle over cookies.
This recipe make 3-1/2 dozen cookies.
No comments:
Post a Comment