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Cherry Almond Shortbread Cookies

Makes 25-27 Cookies
NOTE: The formed cookies have to chill for one hour before baking, so plan ahead.
Author Rosalie D'Amico

Ingredients

The Cookie

  • 1 cup (8 ounces) unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ cup cherry preserves

The Almond Glaze

  • 1 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1-2 tablespoons milk or almond milk

Instructions

The Cookie

  • Beat the butter in a stand mixer with the paddle attachment on high until creamy, about 1 minute.
  • Add the sugar, vanilla and almond extracts and beat on medium until combined.
  • Turn the mixer off. Combine the flour and cornstarch and add to the mixer bowl. Mix on low, scraping down bowl as needed, until a soft dough is formed.
  • Line baking sheets with parchment paper. Drop dough onto prepared baking sheets using a #40 cookie scoop (0.7 ounces of dough per cookie). Gently make an indentation in the top of each cookie using your thumb. Fill the space with ¼ to ½ teaspoon of cherry preserves. Chill the unbaked cookies for one hour.
  • Pre-heat the oven to 325° convection. Bake for about 13 minutes, until very lightly browned around the edges. Do not overbake.

The Almond Glaze

  • Whisk together. Drizzle over cooled cookies.