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Johnson Estate Winery

Apricot Almond Shortbread Cookies

Apricot Almond Shortbread Cookies
Recipe Date:
January 25, 2019
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This shortbread cookie (and tart crust) recipe is versatile and easy. It has been a standard pairing at the winery for our Vidal Blanc Ice Wine - even if it is perhaps a little sweet to be the perfect pairing - but they are so delicious, we pair them anyway!
Ingredients
  • 1 cup softened butter (salted or unsalted)
  • 1/2 cup white sugar (original recipe was 2/3 cup, but for pairing with ice wines, I reduce to 1/2 cup)
  • 1/2 tsp almond extract
  • 1 cup white flour
  • 1 cup whole wheat flour (or may use all white flour)
  • 1/4 cup ground flax seeds (optional)
  • 1/4 cup ground almonds (optional)
  • 1/2 cup apricot jam (or strawberry or raspberry jams to pair with red ice wine)
Directions

Shortbread:
Beat sugar, butter, and extract until creamy and then add flour and almonds – I actually throw everything in the Cuisinart and pulse until the dough clumps.  Chill dough approximately 2 hours.  Shape dough into balls (or roll dough into a 1 ¼” diameter log and slice) and flatten them 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 teaspoon almond extract
2 teaspoons water 
Mix ingredients together until smooth and put into quart-sized plastic bag which has a tiny hole at one corner.  Use this bag to drizzle frosting on room temperature cookies.  

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