Who doesn’t love cookies? Most people love them, even those who have been ordered by the doctor to limit their intake of sweets still wish to have at least have a bite or two.
These raspberry almond short bread cookies can be made and eaten any time or season. They also make a nice take-away snacks. They are very easy to prepare and can be ready within a short time. They are not only crunchy but also very tasty. The blend of almond and raspberry-flavored jam topping gives it a nice look and very delicious taste.
Check out this recipe in the link below!
2 cups + 2 Tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam, seedless if preferred
1 cup (124g) powdered sugar
1 tsp almond extract
2 – 4 tsp water