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My family loves raspberry and apricot linzer tarts. This cookie combines the both into a one cookie treat!

Double Delight Nice Almond Shorbread Cookies
INGREDIENTS

1 lb butter, softened 1 cup sugar 4 cups flour 1 tsp almond extract ½ cup cornstarch ½ cup sliced almonds, diced fine 3-4 tbsp half-n-half ½ cup each apricot and raspberry preserves Confectioners sugar for dusting 2 large freezer sealable plastic bags

Instructions

Preheat Oven to 350 degrees In a Cuisinart Stand Mixer, beat butter and sugar until fluffy on medium, add almond extract. With mixer on low add flour, cornstarch and diced almonds. Divide dough in half and place each half in a heavy duty sealable freezer bag. With a rolling pin, roll out the dough in each bag to complete fill the bag in an even layer. Refrigerate for 30 mins until firm. Cut off top of bag and cut dough into 12 squares, repeat with second bag. Make 2 angled indentations in each square. Fill on side with apricot preserves and the other side with raspberry preserves. (You can substitute any preserves of your choice). Bake at 350 degrees until golden brown and firm. Cool completely. Sprinkle with confectioners sugar. Makes 2 dozen cookies.

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RECIPE FACTS

Servings: 12

Nutritional information per serving

No nutrition information available

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