I honestly didn’t want to make another kind of cookie so soon after the 25 cookies of Christmas. Unfortunately, I’m driving back to Clemson tomorrow, so I wanted to make a recipe today. Plus shortbread isn’t my most successful kind of cookie, so I could use some practice! This recipe originally calls for seedless raspberry jam, but I didn’t have any. I just used whatever was in the fridge, which was blackberry jelly.
Blackberry Almond Shortbread Cookies
- 1 cup butter softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup blackberry jelly (or whatever you have)
- sugar for sprinkling
- 1 cup powdered sugar
- 3-4 tsp water
- 1 1/2 tsp almond extract
In a medium bowl, beat the butter on medium speed for about 30 seconds. Add the granulated sugar and almond extract. Beat until well combined. Slowly add the 2 cups of flour and beat until fully incorporated.
Cover and chill for 1 hour or until the dough is easy to handle.
Preheat the oven to 350 degrees. Shape the dough into 1-inch balls. Place them 2 inches apart on ungreased cookie sheets.
Press an indentation into the center of each ball (you can use your thumb or a 1/4 tsp measuring spoon). Spoon about 1/2 tsp of jelly or whatever you're using into each indentation and then sprinkle with sugar.
Bake for about 10 minutes or until the edges are light brown. Cool for about 1 minute before transferring to wire racks to finish cooling.
In a medium bowl, combine powdered sugar, 1 tsp water and 1 1/2 tsp almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle the cookies with icing.