A buttery shortbread, tasty jam and a simple icing glaze.
This traditional holiday cookie is only a few steps and ingredients! Prep and bake time is about 2.5 hours (2 hours is the dough chilling) and it yields approximately one dozen cookies. In my case, 15 as I made them bite-size.
Please share with me if you bake a batch for your family in the comments below or this Instagram post. Happy baking!
Ingredients:
1 cup unsalted butter
2/3 cup granulated sugar
1/2 teaspoon almond extract (I add extra)
1/4 teaspoon salt
2 1/8 cups all-purpose flour
1/2 cup raspberry jam
1 cup powdered sugar (glaze)
2-3 teaspoons whole milk (glaze)
Directions:
Using a stand mixer with a paddle attachment, beat 1 cup butter and 2/3 cup granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy. Add 1/2 tsp almond extract and mix again.
Reduce speed to low and gradually add 1/4 tsp salt and 2 1/8 cup all-purpose flour. Beat the mixture for a few minutes until all ingredients are well incorporated and the dough is smooth and without any clumps.
Cover the dough with plastic wrap and refrigerate for 2 hours.
When the dough is chilled, preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
Shape the dough into 1.5 inch balls and slightly press the top. Using a finger, press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 10 minutes before baking.
Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then on a wire rack.
When the cookies are cooled off completely, mix all the ingredients for the glaze, whisk it and drizzle over the cookies. Enjoy!
Quick Takeaways:
This is a perfect cookie to make with your kiddos because they can be very hands (thumbs) on!
Don't leave the dough in the refrigerator for more than 2 hours or it will get too hard and you will need to wait for it to thaw.
Once you fill the cookies, be sure to put them back in the refrigerator before baking to ensure an ideal backing texture.
Raspberry jam not your favorite? Substitute for your favorite flavor!
You can store these at room temperature for 3 days or in the refrigerator for 6 days.
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