These dainty little cookies are great for a tea or with strawberry ice cream! You may not need as many as this makes, so feel free to cut the recipe in half!
Shortbread Cookie
2T. strawberry preserves
1c. butter softened
1/2t. almond extract
2 2/3c. flour
1/2 c. sugar
1/8t. salt
Strawberry Glaze
2T. strawberry jam
2c. powdered sugar
1/4t. almond extract
1T. milk
To make the cookie: Mix together the preserves, extract and butter till creamed. Drop onto film wrap, and shape into a log about 6in. long (using a spatula works great for the shaping) refrigerate 1-2hrs. or till firm.
Cut the butter mixture into the rest of the cookie ingredients. Just till mixture starts to cling together. Knead with you hands till dough is smooth. Form into a ball.
Roll out into 1/4in. thickness. Cut into desires shapes. Bake at 325 for 12-16min. Or till edges are slightly browned. Cool completely then icing them.
To make icing: MIcrowave the jam for 30sec. in the microwave. Then whisk in the powdered sugar, 1T. milk, and extract. You may need to add more powdered sugar, or milk to form your desired consistantcy.
Yields 76- 11/2 in. cookies; 54-2in or 30 2 1/2 in.
