Best Shortbread Jammers Recipes
SHORTBREAD JAMMERS
With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam or preserve but not jelly, which is too runny. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place.
Provided by The New York Times
Categories easy, dessert
Time 45m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Lightly butter a 8-by-8-inch baking dish. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to beat until well combined. Add the flours and continue to beat until the dough comes together.
- Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places. Bake for 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.
- Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 16 squares and allow to cool.
- Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 101 milligrams, Sugar 10 grams, TransFat 0 grams
SHORTBREAD JAMMERS
Categories Cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 300¼F. Lightly butter a 9x13-inch baking pan or quarter sheet pan. In a large bowl, cream together the butter and sugar. Add in the salt and vanilla and continue to mix until well combined. Stir in the flours until the dough is cohesive. Press the dough evenly into the prepared pan, creating a smooth surface. Using a fork, prick the dough about 20 times, keeping the marks uniform. Bake the shortbread for 35-40 minutes, or until golden around the edges. Remove the pan from the oven; loosen the edges of from the pan using a dull knife. Cool the pan for about 5 minutes. Working with the cookies while they're still warm, carefully turn the entire pan of cookies out onto a clean, flat surface. With the topside up, trim away about 1/4 inch around the border of the cookies. Crumble the scraps into a small bowl and set aside. Cut the slab of cookies into 24 squares, about 2 inches x 2 inches each. Allow squares to cool. Spread a thick layer of jam onto each cookie, and then distribute the crumbs evenly over them
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