In July we celebrate National Sugar Cookie Day! We’ve asked our talented team of Culinary professionals to share some of their best recipes so everyone can enjoy a sweet treat on a Summer day!
This recipe comes from Stone Hill at Andover Culinary Director, Andrea D’Angelo, who was recently featured in a Northbridge Growth Story
- 1 stick room temperature unsalted butter
- 1/3 cup unsifted powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/4 teaspoon fine salt
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/3 cup white sugar (or as needed)
- 1/2 cup fruit jam, divided
- 1 cup powdered sugar (or as needed)
- 1 tablespoon milk (or as needed)
- Preheat oven to 325 degrees F (165 degrees C)
- Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt and egg yolk. Mix with the spatula. Add flour and blend until just combined.
- Portion dough into 1/2 ounce (1 tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone- lined baking sheet. Flatten balls lightly with your fingers.
- To make shortbread cookies with a little jam, poke a well into each cookie using your thumb or the end of a thick wooden spoon dusted with powdered sugar. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
- Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
- Meanwhile, mix powdered sugar wit ha little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
- For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations then spoon in the jam. Tap baking sheet against the counter.
- Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring to a wire rack and dust with powdered sugar.