Naomi's Shortbread Cookies

My daughter, Naomi, was quite the baker when she was younger and one of the things that we used to love that she used to bake was her shortbread cookies with jam. 

She would use all kinds of jam and no matter what kind she made it was all gobbled up right away.

There were never any leftovers!

So we wanted to share the recipe with you. We hope you enjoy them. 

INGREDIENTS

• 1 cup butter, softened

• ⅔ cup white sugar

• 1 ¼ teaspoons almond extract, divided

• 2 cups all-purpose flour

• ½ cup seedless raspberry jam

• ½ cup confectioners' sugar

• 1 teaspoon milk

DIRECTIONS

1. Gather all ingredients.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

4. Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

5. Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

1. Optional--Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

Enjoy!

Prep Time:

 

30 mins

Cook Time:

 

15 mins

Total Time:

 

45 mins

Servings:

 

36

Yield:

 

3 dozen cookies

Recipe from here.