Almond Shortbread Cookies

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.