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With Valentine’s Day approaching I was inspired to whip up my raspberry almond cookies.  These are moist, delicious and rich with almond flavor.  Raspberry perks up this delectable treat with fresh, bright flavor.  Bake a basket, tie with a pretty bow, and deliver these sweets to your favorite sweetie this year!

A healthier twist on a classic almond shortbread!

These were too cute to not take a million photographs!

makes 22 cookies

    • 1/2 cup SUGAR
    • 1/3 cup BROWN SUGAR
    • 7 tbsp BUTTER, REGULAR, UNSALTED, softened
    • 1 EGG
    • 1 tsp PURE ALMOND EXTRACT
    • 1/4 tsp PURE VANILLA EXTRACT
    • 1/4 cup MILK, NONFAT
    • 2 cup ULTRAGRAIN, WHITE-WHOLE WHEAT FLOUR
    • 1 tsp BAKING SODA
    • 3 tbsp 100% SEEDLESS RASPBERRY FRUIT SPREAD
    • 1/4 tsp SALT, SEA
Raspberry Almond Drizzle (optional):
  • 1 cup POWDERED SUGAR
  • 1/4 tsp ALMOND EXTRACT
  • 3 tbsp 100% SEEDLESS RASPBERRY FRUIT SPREAD

1. Cream together the first 6 ingredients. Add flour, baking soda, salt and milk. Shape dough into a ball, cover and refrigerate for 30-60 minutes until firm.

2. Preheat oven to 350 degrees. Roll dough out onto a floured surface, about 1/4″ thick and cut out heart shapes*.  Place on a parchment lined baking sheet.

3. Press a small indentation in the center of the heart with your finger.  Fill with about 1/2 tsp fruit spread.  Bake for 10-12 minutes or just until edges start to turn golden brown. Cool baked cookies on a cooling rack.

4. In a small bowl whisk together powdered sugar, 1/4 t. almond extract and raspberry spread (warm slightly in microwave) until smooth (add a touch of nonfat milk if needed to thin). Drizzle glaze over cooled cookies (I like to use a zip lock bag and cut the corner).  Serving size is one cookie.

*If you don’t have a heart shaped cookie cutter, roll dough into balls and use the same procedure above.  They look beautiful too!

VARIATIONS: Try other jams and extracts for a different flavor (orange, strawberry, blackberry, coconut).  For a real treat use dark chocolate chips.

NUTRITIONAL INFORMATION PER COOKIE: 150 calories, 4g fat, 2.5g sat. fat, 20mg cholesterol, 85mg sodium, 27 carb, 18g sugar, 2g protein

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