Shortbreads | Recipe Walk-through
While not a purely basic shortbread cookie, this recipe is a prime example of just how mouthwatering a shortbread can be. The cookie dough uses only three, essential ingredients and a splash of almond extract for flavor. Which, fingers crossed, makes these cookies virtually impossible to mess up- and an ideal recipe for anyone baking from scratch for the first time. Plus, between the tiny spoonful of raspberry jam in the center and the almond-flavored glaze that’s drizzled on top, these cookies are outright irresistible.
- ⅔ cup Sugar
- 1 cup Butter
- ½ tsp Almond Extract
- 2 cups Flour
- ½ cup Raspberry Jam
- 1 cup Confectionery Sugar
- 1 ½ tsp Almond Extract
- 2-3 tsp Water
- Combine sugar, butter, and almond extract then beat at medium speed till creamy. Add flour and beat well. Cover and chill for 1 hour. Shape into 1 inch balls and press thumb into middle of the cookie. Using a 1/4 tsp, spoon the raspberry jam into the center of the raw cookie. Bake at 350 degrees for 14-18 minutes. Cool completely.
- Mix all ingredients together and drizzle over top of cooled cookies.
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