Welcome to Day 2 of the Cookie Exchange Bonanza!
On day 1, we made Double Chocolate Crinkle Cookies
We have 5 days of recipes for the Cookie Exchange Bonanza left!
This post has been delayed due to my incredible tiredness… winter is really knocking my socks off hard. Last week, I baked two batches of these cookies. My first batch cracked up completely and the jam oozed out, and my second batch bottomed out and was too flat. By the weekend, I was questioning whether or not my $46k culinary degree was worth anything at all.
I was lucky enough to redeem myself with an apple pie only Snow White herself could make (for my new boyfriend’s mom, no less) and I decided it was time to try again. I added a quarter cup of flour to the recipe, and used cold butter (those changes are reflected in my recipe below).
I hope you guys love these holiday favorites as much as I do! If you feel so inclined, you can add some glaze (I use confectioners sugar, a touch of almond extract, and enough water to make the glaze ribbon thick – that is, when you put the tip of a spoon into it and pull it up, the ribbons of glaze on the spoon will sit on top of the glaze before it sinks in).
Without further ado, I give you
I know it’s late, but for National Cookie Day, here’s my favorite cookie. It’s so easy to make, so with just 6 ingredients and a little bit of waiting, you can have a pretty, exciting cookie that looks like you put a lot of extra effort into it even though you really don’t. This recipe will yield 30 cookies!
- 1 cup unsalted butter, cold and diced into 1 Tbsp pieces
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/4 tsp salt
- 1/2 cup jam (I used seedless strawberry, but raspberry is my favorite, and mixed berry is also great!)
- 1 cup powdered sugar
- 1 tsp almond extract
- 3 tsp water (add more if necessary
Whisk all ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
- Preheat the oven to 350 degrees.
- In a bowl (or stand mixer with a paddle attachment if you have one), blend the sugar and butter until combined, scraping down the bowl as necessary.
- Mix in the almond extract and salt.
- Slowly blend in flour until the mixture comes together. It will seem dry at first (it’s a shortbread!) but should come together after about 2 minutes.
- Chill the dough for at least 20 minutes (but again, my dough is going to set in the freezer until I need to make cookies for friends!)
If you do let it freeze, make sure you let it sit so that it’s still cold and less sticky before you shape the dough to make cookies.
- Shape your dough into 1-inch balls, about 1 Tbsp, and place 2 inches apart on ungreased baking sheets or silpat. Using your thump, make a small indentation in each cookie.
- Fill each indentation with 1/4-1/2 tsp jam. Chill them in the refrigerator for 20 minutes, or in the freezer for 10.
- Bake for 14-18 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool: at this point, you can add extra jam if you want. When the cookies have cooled, drizzle with glaze.
Baked, covered and at room temperature: up to 1 week
Baked, covered and frozen: up to 3 months
Dough, covered and frozen: up to 3 months
Ignore that little crack! I tried to move him right after I took him out of the oven so I could get a good picture, and he broke. But I love these cookies!! Part of it is that they’re a shortbread cookie, so they’re not overly sweet, and part of it is that I love jam!
Since you don’t need to chill the dough for very long, I recommend a shorter show while you make these. When you finish molding the cookies and filling them with jam, start Zoey 101 “Gender Benders” and stick your cookies in the fridge. Halfway through the 40 minute spring break special, your cookies will be ready to toss in the oven. When the show is over (and Zoey still doesn’t know that Chase loves her), the cookies will be ready to take out!