C is for cookie and P is for Pollock

I have never drizzled anything on a cookie in my life...I went a bit nuts as you will see in my attached photo...but I'd like to thank Pollock for inspiring me to drizzle with wild abandon!

Shortbread cookies happen to be my husbands absolute favorite... so when I got the urge to bake this last weekend I decided to scour the web in search of a great recipe...I ended up trying this:

Ingredients
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
1 and 1/2 cups all-purpose flour

1/2 cup of cake flour
1/2 cup strawberry jam

Drizzle #1
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

Drizzle #2

Ghiradelli melting chocolate (melt chocolate according to directions on package)

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. (I used parchment paper for easy cookie removal) Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. Melt chocolate and repeat the drizzling!

addapted from this recipe