The Pioneer Woman Tasty Kitchen
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Almond Shortbread Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Soft, buttery, melt in your mouth cookie topped with your favorite jelly or jam.

Ingredients

  • 1 cup Butter Plus More Only If Needed To Reach The Right Dough Consistency
  • ¾ cups Powdered Sugar
  • 1 teaspoon Pure Almond Extract
  • 2-½ cups All-purpose Flour
  • ¼ cups Granulated Sugar
  • 24 teaspoons Your Favorite Jam, Jelly Or Preserves

Preparation

Preheat oven to 350ºF.

In the bowl of a stand mixer, mix butter, powdered sugar, and almond extract. Mix on low until well blended. Slowly add flour and mix until the dough starts to come together. (If dough is too crumbly, add 1-2 tablespoons of additional softened butter, until dough holds together.)

Put the granulated sugar in a shallow bowl.

Scoop up dough with a cookie scoop and roll into a 1-inch sized ball.
Dip ball into granulated sugar and roll around until completely covered. Then place ball on the greased cookie sheets and press down on the ball with the back of a teaspoon scoop to create an indention right in the center. Repeat for all cookies.

Then bake at 350ºF for 14-16 minutes or until bottoms are a light golden brown. Remove from oven and place cookies on a cooling rack and let them cool completely.

Grab a jar of your favorite jam, jelly, or preserves and scoop about a teaspoon full into the center of each cooled cookie. Enjoy!

Recipe adapted from Easy Shortbread Cookies by Charly.

3 Comments

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shari on 2.9.2013

This is interesting, since I’ve only made thrumbprint type cookies that have you adding the jam to the cookies BEFORE baking. I like your approach better.

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The Sweet Chick on 1.29.2013

Thank you Patricia

Profile photo of Patricia @ ButterYum

Patricia @ ButterYum on 1.23.2013

Super yummy looking. Lovely photo too!

One Review

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levunger on 1.31.2013

I thought they tasted great. I made half a batch and used homemade plum jelly.

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