This is a traditional shortbread cookie dough – simple, no eggs, no leavening, just 5 ingredients! It makes a delicious, tender, buttery cookie that melts in your mouth. You can use ANY kind of jam (I don’t recommend jelly). For my recipe I used strawberry jam, then topped each cookie with a drizzle of almond glaze. Bite-sized perfection!

Shortbread dough:

1 c salted butter, room temp (2 sticks)
2/3 c granulated sugar
1 tsp vanilla extract
1 tsp almond extract
2 c plus 2 Tbsp. all purpose flour

1/2 c jam

Glaze:

1 c powdered sugar
1 Tbsp water
1 tsp almond extract

Method:

In a stand mixer with a paddle attachment, combine butter, sugar, and extracts. Blend on high til light and fluffy.

Gradually mix in flour until a soft dough forms. Wrap in plastic, and chill for about 2 hours.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Using a small ice cream scoop, form small balls using your hands. Press your thumb, or a small round object into the center of each cookie ball. I found good luck using the small end of a melon baller. You just want a small, round DENT in the cookie, to fill with jam. Don’t overfill! Use about 1/4 tsp for each cookie.

Bake for 12 – 15 min, just until the bottom edges begin to lightly brown. Allow to cool completely.

Mix glaze ingredients in a small bowl. Place cookies on a wire rack, over a piece of parchment paper. Drizzle glaze over each cookie slowly, for a light, striped pattern.

These cookies freeze very well, for up to 3 mo. They will keep well at room temp for about a week, or in the frig (or a cold garage in winter) for about 3 wks.