I loooove shortbread, I could eat it for every meal (I don’t, just needed to say that). I am always up for trying variations on shortbread, and I have been looking at these almond cookies for quite a while. I’m not sure why, I think that almond flavouring makes a cookie irresistible. It doesn’t even taste like almonds to me, but it is deeeelicious. I hi-jacked my regular shortbread recipe to make these!
We have used this recipe in my family for generations! You can find variations of it all over the internet, you have to find the one that works for you 🙂
1/2 lb of butter (at room temperature)
3/4 cup of icing sugar
2 cups of flour
Source: Our handwritten family cookbook
I added:
1 1/2 tsp of almond extract
seedless raspberry preserve
Soooo, I didn’t plan ahead and only had regular raspberry jam on hand, the kind with seeds in it. If you back that though, they get very hard and crunchy and can get stuck in your teeth. If you have regular jam on hand, do what I did: smoosh it through a sieve to remove the seeds! (Yes, smoosh is a technical term.) It took about 15 minutes to do a little over half of a cup.
What I actually did:
1. Throw butter, icing sugar, flour, and almond extract in the stand mixer until it is all mixed up. Seriously, that thing is a life saver. Takes about a minute and a half tops on the lowest setting.
2. Roll into 1 1/2 inch balls, push down with chapstick to create a hole for the jam.
3. Fill with raspberry jam.
4. Place on parchment-lined baking sheet at least 2 inches apart. Bake 8-10 minutes at 340ºF or until edges are golden.
5. Let cool, eat 5 of them!
This made approximately 3 dozen of these bad boys. I don’t have any corrections to make because I have made this recipe my own 😉 These are delicious and have been a hit with everyone who have tried them!! Certainly a repeat!
Until tomorrow,
The Historian!
