Cookies:
- 1 C unsalted butter, softened to room temperature
- 2/3 C granulated sugar
- 1 tsp vanilla extract
- 1/2 almond extract
- 2 C + 2 Tbsp all-purpose flour
- 1/2 C raspberry jam
Glaze:
- 1 C confectioners' sugar
- 1 Tbsp cream or milk
- 1 tsp vanilla or almond extract
Directions:
Make the cookies: Using a mixer, beat the butter on high speed until creamy, about 1 minute. Add in the sugar, vanilla, and almond extract. Beat at medium speed. Pour the flour into the wet ingredients. Mix on low and beat until a soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
Preheat oven to 350'. Line two baking sheets with parchment paper or sil-pat. Shape the cookie dough into balls (about 1 Tbsp of dough per ball). Make sure they're smooth. Re-refridgerate if needed. You don't want soft dough. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Smooth it out with your fingers. Fill each with about 1/2 tsp of jam or as much as each cookie can hold.
Bake the cookies for 14-15 min or until lightly browned on the edges. The cookies will puff up and spread slightly. Don't overtake. Bake a minute or two less if you like your cookies soft. Cool the cookies on the baking sheet for 5 min before transferring to a wire rack. Allow to cool for at least 30 min before glazing.
Make the glaze: Stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.
Store cookies at room temp for 3 days or refrigerator for 6 days. Shortbread dough may be frozen up to 2 months. Baked cookies (without glaze) may be frozen up to 2-3 months.
*For Strawberry Lemon cookies : I have used lemon extract in place of almond extract. And substituted my homemade lemon strawberry jam in place of raspberry jam. They are delicious.
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