Raspberry and Almond Shortbread Thumbprints

Raspberry and Almond Shortbread Thumbprints Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. Ingredients 1 cup butter, softened 2/3 cup white sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup seedless raspberry jam 1/2 cup confectioners’ sugar 3/4 teaspoon almond extract 1 teaspoon milk Directions 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 … Continue reading Raspberry and Almond Shortbread Thumbprints

Raspberry Sauce

Raspberry Sauce Ingredients 1 pint fresh raspberries 1/4 cup white sugar 2 tablespoons orange juice 2 tablespoons cornstarch 1 cup cold water Directions Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will … Continue reading Raspberry Sauce