Buttery vanilla and almond shortbread cookies filled with delicious jam and drizzled with a sweet vanilla glaze.
Ingredients:
- 2 sticks (1 cup) of Butter, softened to room temperature
- 2/3 cup of Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2 1/4 cups all purpose Flour, spooned and leveled
- 1/4 teaspoon Salt
- 1/2 cup of Jam
Glaze:
- 1 cup Powdered Sugar
- 1 to 2 Tablespoons of Cream (or Milk)
- 1 teaspoon of Pure Vanilla Extract
Instructions:
- In a stand mixer using the paddle attachment, beat the butter on high for about one minute, until creamy.
- Switch to medium speed and add in the sugar, vanilla, and almond extracts. Switch mixer to low and slowly add in the flour and salt until just combined, scraping down the sides of the bowl as necessary.
- Line a cookie sheet with parchment paper. Scoop and roll the dough, about a Tablespoon per cookie, into balls and place onto the lined cookie sheet. Press an indentation in the dough with your thumb. Place the cookie sheet with the rolled cookies in the refrigerator to chill until firm, for about 3 hours.
- Preheat oven to 350° .
- Line two large cookie sheets with parchment paper.
- Place the cold cookies on the parchment lined sheets 2 to 3 inches apart, approximately 9 to 12 cookies per cookie sheet. Fill each cookie with a 1/2 teaspoon of jam. Do not overfill.
- Bake cookies at 350° for 13 to 15 minutes. Do not over bake. Allow cookies to cool completely before glazing.
- Make the glaze by whisking together the powdered sugar, cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies. The glaze needs a couple of hours to set.
Enjoy!
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