Ingredients

The following ingredients have 4 Servings
  • 1 cup (16 tablespoons) unsalted butter, (at room temperature )
  • 3/4 cup white granulated sugar
  • 1/4 teaspoon pure almond extract, (optional -- Note 1)
  • 1 teaspoon vanilla bean paste ((or extract))
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fine sea salt
  • 2-1/4 cups all-purpose flour ((Note 2))
  • 1/2 cup seedless raspberry jam ((or your favorite variety of jam))
  • 1/3 cup white granulated sugar, (for rolling cookies in)
  • 1 cup powdered sugar
  • 3-4 tablespoons heavy whipping cream ((or 2 tablespoons whole milk))
  • 1/8 teaspoon pure almond extract, (optional)
  • 1/8 teaspoon fine sea salt

Instruction

  • COOKIES: In a large bowl or stand mixer fitted with a whisk attachment, add the room-temperature (NOT melted or softened at all) butter and white sugar. Beat at medium speed until smooth and creamy, scraping the sides as needed. Add the almond extract if using, vanilla extract, cornstarch, and salt and mix until combined. Add flour to the bowl. Beat together at low speed, scraping bowl as needed, until all ingredients are combined. Do not over-mix the dough.
  • SHAPE & CHILL COOKIES: Shape the cookies into small balls -- the size of 1 tablespoon (use a tablespoon measuring spoon to form and measure balls) and then roll the cookie dough balls in the 1/3 cup granulated sugar until generously coated. Next, gently indent the center of each cookie dough ball with your finger. Place these cookies 2 inches apart on a Silpat or parchment-paper-lined baking sheet. Cover and refrigerate for 1 hour (or freeze for 30 minutes). Remove from the fridge and add seedless jam to fill (but not overfill) the centers of all the cookies. Return the cookies to the fridge for 10 more minutes.
  • BAKE: Preheat the oven to 350 degrees F. Bake the cookies for 8-10 minutes or until very lightly browned under-neath and the tops are no longer glossy. Slightly underbake for soft and delicious shortbread cookies.
  • GLAZE: Remove cookies to a cooling rack and allow them to cool completely. Meanwhile, prepare the glaze by whisking all the ingredients together in a bowl until smooth. (Add heavy whipping cream or milk until you've reached your desired consistency; I like the glaze on the thicker side).
  • DRIZZLE ON GLAZE: Drizzle the glaze over the cookies (either drizzle with a spoon or transfer the glaze to a plastic bag and cut off the tip to pipe). Allow the glaze to set. Cookies are best enjoyed within 3-4 days; store in an airtight container at room temperature.