This weekend my mom and I were doing some holiday baking and I thought you all would love if I shared a recipe for one of my favorite holiday cookies! Every year my mom and I (mainly my mom) bake tons of Christmas treats to give to close friends. We’ve done it so much that we know that I’m the best at making these berry shortbread cookies, my dad is the best at rolling out and cutting our sugar cookies, and mom is best at literally everything else. These cookies are fruity and buttery and absolutely delicious! They’re also so easy to make, which is part of the reason I’m so good at them. You can whip them up pretty quickly for a nice treat to bring to family Christmas.
Check out the recipe below and let me know how they turn out if you make them! They’re my fave!!!
1 cup butter
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
seedless raspberry jam
Preheat oven to 350. Mix butter and sugar. Add extract, gradually add flour. Form into dough ball, cover and refrigerate for one hour. Roll dough into 1 inch balls and place on a cookie sheet. Make indention in the center of the dough balls and add jam to the indention. Bake 14-18 minutes.
You can mix a glaze and drizzle it over these cookies, if you like. We normally do, but actually forgot to this time! The kitchen was crazy and desserts were everywhere, so we were preoccupied. For the glaze you mix 1 cup powdered sugar, 2-3 tsp water and 1/2 tsp almond extract. Then just use a spoon to drizzle over the cookies.
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Holly Hoehner has her bachelor’s degree in public relations from the University of Oklahoma. She considers herself more of a Russell Westbrook than a Kevin Durant and enjoys learning about and participating in the digital age, blogging about anything that comes to her mind and creating witty Instagram captions. Holly was raised a die-hard Sooner fan in Edmond, OK.