These cookies are a sure-fire hit with kids and adults alike! For my first batch, I used vanilla extract instead of almond (simply because I didn't have any around). Also, I found that I did have to add a bit of 1% milk to the dough to get it to form properly. I also added an extra 1/4 cup of sugar as another reviewer recommended, and cut in the butter cold rather than softening it. Before doing anything, I refrigerated the dough for about a half hour - in the meantime, I made the glaze, which did require about 3 times the milk that the recipe calls for. After the dough had thoroughly cooled, I rolled it into about 1-inch balls. They looked huge at first, but baked to be the absolute perfect thickness. I should also mention that I greased my pan with the SLIGHTEST bit of Becel margarine and it gave the cookies the perfectly browned bottom that I love on shortbread. I made only about 20 cookies out of this recipe, but had no problem with them spreading out to be too wide. I used my pinky finger to make each hole - the key is to make the hole narrow at the bottom and increasingly wider at the top. Also, only make the fingerprint about halfway through the cookie - that way, when it spreads out, you won't have any jam leak-age! Lastly, I used 100% real fruit strawberry jam with no pectin and found that the tartness balanced out the shortbread to perfection. In the future, I would like to try an orange variety with a bit of orange zest added to the dough, orange juice
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These cookies are a sure-fire hit with kids and adults alike! For my first batch, I used...