Sigh. I don't love shortbread, but I love raspberry, I love almond extract and I love Scotland so I had to give these goodies a try. I tried to follow the recipe on Land O'Lakes to make these, but I must have done something wrong.
The shortbread recipe was too dry, so I added a little milk. The cookies didn't turn out as pretty as expected, but they were still delicious. And they smell so good when they're cooking.
First, I mixed the butter, sugar and almond together. Then I added the flour.
The batter seemed really dry, but I refrigerated it for an hour and then tried to roll out the cookies. But I the batter really was too dry! I don't know what went wrong. I added some milk and managed to get little balls.
The batter seemed really dry, but I refrigerated it for an hour and then tried to roll out the cookies. But I the batter really was too dry! I don't know what went wrong. I added some milk and managed to get little balls.
I used a 1/4 teaspoon to make the indentation, then added raspberry preserves.
Baked for about 15 minutes, and let cool.
We already had some frosting in the freezer, so I added some almond extract to it and used it to frost the cookies.
We already had some frosting in the freezer, so I added some almond extract to it and used it to frost the cookies.
2 comments:
I don't like shortbread either - but I do love Scotland and raspberry - so I must love these cookies, right? But what if I also don't like almond extract? Is it faint? These just look so good . . . Stacey's here and she keeps getting me to try the Walker shortbread she bought but I'll have none of it. I sound drunk, huh?
Sorry Walker's Shortbread, but you're one I am happy to pass by. But more for Stacey! If you don't like almond extract then these probably aren't for you.
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