Description

You'll be happy that you made these yummy shortbread cookies for the holidays or anytime of the year. They are great for a cookie exchange, a holiday cookies platter or just because you want a great cookie.

Ingredients

• 2 c. plus 2 T. all-purpose flour*
• 1/4 t. salt
• 1 c. unsalted butter, cold and diced into 1 T. pieces
• 2/3 c. sugar
• 1/2 t. almond extract (or vanilla extract)
• 1/2 c. raspberry jam, seedless, if desired
• Glaze:
• 1 c. powdered sugar
• 1 t. almond extract
• 2 - 4 t. water

Steps

1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together flour and salt; set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together cold butter and sugar for 1-2 minutes until combined. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl. Mix in almond extract; add in flour blend until mixture comes together. It will take awhile because the butter is cold. Be patient, it will be really dry at first.