Raspberry Almond Shortbread Cookies
These are the types of cookies that pop into the mouth way too easily! There's not much I can say about these except that they are extremely amazing like you would expect of a shortbread cookie and with the added jam (whatever flavor you prefer) placed gently into the thumb indentation and then topped off with icing drizzle. Oh my!
Makes: Depends on the cookie cutter you use. I was able to get two dozen trees and a dozen stars
prep time 20 minutes
cook time 8-10 minutes
total time depends on how quickly or slowly you want to move. Making these cookies has become a meditative practice for me so I take my time. Decorating can also be a wonderfully relaxing process.
Nutritional Information:
calories your guess is as good as mine
Cannabis Infusion:
prep time 20 minutes
cook time 8-10 minutes
total time depends on how quickly or slowly you want to move. Making these cookies has become a meditative practice for me so I take my time. Decorating can also be a wonderfully relaxing process.
Nutritional Information:
calories your guess is as good as mine
Cannabis Infusion:
- Using canna-butter, canna-vanilla, and canna-flour are great ways to infuse these little gems.
- If you are infusing with anything liquid, remember to mix all the wet ingredients first and then add in the dry ingredients. Making sure there are no pockets of dry ingredients sticking around.
- If you are canna-savvy and have infused your jam, this is an excellent way to dose for each cookie and that way you can make them Plain Jane or Mary Jane, depending on whom you are serving. Please mark all cannabis cookies appropriately and keep out of reach of children and animals and old people who haven't experimented with cannabis before. They like their sweets and may eat more than they need.
The Stuff You'll Need:
Glaze
- 2 cups + 2 Tbsp (300g) all-purpose flour*
- 1/4 tsp salt
- 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
- 2/3 cup (140g) granulated sugar
- 1/2 tsp almond extract
- 1/2 cup seedless raspberry jam
Glaze
- 1 cup (124g) powdered sugar
- 1 tsp almond extract
- 2 - 4 tsp water
Pay Attention to the Directions:
- For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
- Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
- Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
- Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
- Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
- Cool several minutes on baking sheet then transfer to a wire rack to cool.
- For the glaze: Whisk all glaze 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 cool cookies. Let set at room temperature then store in an airtight container.
