I’ve loved shortbread cookies for as long as I can remember. And to me christmas isn’t complete without some shortbread cookies to devour. So this last week I’ve been looking all over the internet for amazing recipes. The first round was a little disaster.. But I’ve combined a few recipes and this is the final result! No disaster this time.
You might wonder, how do I make these little gifts from heaven? I’ll tell you!
What you will need:
- Unsalted butter at room temperature, 100 gr.
- All-purpose flour, 100 gr.
- Granulated sugar, 60 gr.
- Raspberry jam or if you don’t like raspberry use another flavour, about a 1/4 teaspoon per cookie.
- The most important ingredient corn flour! 50 gr.
- Vanilla or almond extract if you like! as much as you like, I used 1/4 teaspoon of vanilla.
- And of course a pinch of salt!
For a little extra effort:
- almond extract, 1/2 teaspoon or if you really like almond you can use 1 teaspoon
- Powdered sugar, 60 grams
- Water, add one teaspoon at a time untill you get the perfect consistensy
- Almonds, just for decoration I used a small hand full.
What to do?
Preheat oven to 160 degrees celsius, and line your baking sheet with parchment paper.
Baking cookies means your hands will get dirty. And this recipe is no exception, however we will start off using a hand mixer to mix the butter and the salt. Mix at medium to high speed untill the butter/sugar mixture is completely combined and smooth.
Now you can add in your flour (both all-purpose and corn),vanilla or almond extract and salt, mix at a low speed! We all want a white christmas, but trust me you don’t want a white christmas in your kitchen. Mix untill a dough starts to form, and use your hands to form a doughball. Wrap the ball in plastic wrap and refrigerate for 30 minutes/ one hour. Maybe a good time to watch a christmas movie? And finish the movie while eating your cookies.
Let the fun begin! form small sized balls. Use a finger to press a little hole for the jam to feel at home, take a teaspoon and put the jam into the holes. If you like you can add some crushed almonds on top. U can use raw almonds because they will roast in the oven. If you find that the edges of your cookie start to crack when making holes; just repare the cracks and make sure the jam can’t run out.
Because we want the cookies to keep their shape, put them back in the fridge for 15 minutes to half an hour. When they are ready to bake, shove them in the oven for 15 minutes untill slightly browned around the edges. Not too much!
When they come out of the oven it’s time to wait some more.. We need to let these little bastards to cool completely! You might want to start making your icing already, but it’s better to wait. You don’t want your icing to be all solid when it is time for you to decorate.. So just have a little patience, best is to make the icing right before you want to start decorating.
First add the almond extract to the powdered sugar, mix and start adding you water one teaspoon at a time. Mix after each teaspoon of water, this way you can see if you need to add more. Don’t at too much at a time, because you really don’t need a lot of water to get the perfect icing.
They might not look perfect.. But I guess I just like the rustic vibe. And these won’t be as white as regular shortbread cookies. But that is because I used corn flour, which does wonders for the texture! And because I used vanilla from a vanilla bean an not from a bottle. I also could’ve pressed my cookies down a bit more, but the first time using a different recipe they ran out like craaazy. So I didn’t want to take any risks, but next time I will press them down because these really keep their shape.
Let’s just say; never judge a book by it’s cover. And; It’s the taste that counts.
Honestly these are delicious, and I would highly recommend to make them!