Apricot Almond Shortbread
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Tender and delicious with subtle flavors of fruit and almonds, this shortbread cookie recipe is versatile and easy. It has been a standard pairing at Johnson Estate Winery with their Vidal Blanc Ice Wine, a well-balanced, complex ice wine with soft, earthy aromas of golden raisins and honeycomb that work in tandem with the apricot preserves. It’s a light bodied wine that deserves a classic, crumbly companion, and the shortbread is a reliably sweet morsel to serve alongside.
It’s an end-of-summer dessert duo great to taste at home. For an equally sweet dessert option, try Johnson Estate’s Blueberry Concord Grape Tart.
Ingredients
2/3 cup sugar
1 cup softened butter
½ tsp almond extract
1 cup whole wheat flour
1 cup unbleached white flour
¼ cup ground flax seeds (optional)
¼ cup ground almonds (optional)
½ cup strawberry, raspberry or apricot jam
Instructions
Beat sugar, butter, and extract until creamy and then add flour and almonds and process until the dough clumps together.
Chill dough approx. 1-2 hours. Shape dough into balls (or roll dough into a 1 ¼” diameter log and slice) and flatten slightly.
Make indentations in the center of each cookie (easily done with the champagne cork) and fill with jam. Bake 12-18 minutes on a cookie tray until cookies are slightly brown.
Frosting
1 cup powdered sugar
1 ½ tsp. almond extract
2 tsp water
Instructions
Mix thoroughly and put into quart-sized plastic bag, cutting a tiny hole in tip.
Use this bag to drizzle frosting on room temperature cookies.
Mini-Tarts
If you make these cookies on the large side, the filling will be slightly sticky and is the perfect vehicle for a tart – just add a few fresh berries on top.
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