Dec 23, 2014

Strawberry Almond Shortcake Cookies

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Cook's Note: I love ANYTHING Shortbread and this recipe DOES NOT disappoint. It's rather simple and super delicious. I just made these yesterday and they won't last more than 48 hours here in my house. GREAT with a nice cup of tea or coffee.

What You Will Need: 

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup strawberry jam
sugar for sprinkling


 In your Kitchen Aid Stand Mixer, beat butter at medium speed for about 30 seconds or until frothy. Add sugar and 1/2 teaspoon almond extract. Beat until thoroughly mixed. Beat in flour gradually with whisk attachment and change to dough hook if needed. Alternative, you can use a wooden spoon to stir in any remaining flour if the dough gets too stiff in the stand mixer. Cover and chill for 1 hour or until dough is easy to handle.

Preheat oven to 350 degrees.

Shape dough into 1-inch balls. Place balls 2 inches apart on  cookie sheets, sprayed with nonstick Flour Cooking spray. Using your thumb or the back of a spoon, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with just a little  sugar.
Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
Yield about 3 dozen cookies.

This Pinspiration comes from “Parent Pretty”


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