Wednesday, May 11, 2011

Shortbread and Jam: A Springtime Daisy Cookie

These cookies are the perfect springtime treat, especially when made with strawberry jam. You can cut these cookies into any shape you like, or if you don't want a lot scrapes left over after cutting, just cut them into squares. Although the scrapes are quite tasty too. I ate them this morning with coffee after D and I got back from any earlier morning dental appointment (7 a.m. yikes).

Shortbread and Jam Cookies
7 tablespoons Unsalted Butter, Softened
1/2 cup Superfine Sugar*
1 2/3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/8 teaspoon Salt
1 Egg
1/4 teaspoon Vanilla
2/3 cup Strawberry Jam (or whichever kind of jam you fancy)

Preheat oven to 325 degrees F. Line a standard sized baking sheet with parchment paper. In a large mixing bowl stir together the soft butter and sugar until combined. In a separate bowl whisk together the flour, baking powder and salt. Stir flour mixture into butter mixture, then use your hands to mix together until crumbly. Whisk together the egg and vanilla then add it to the dough mixture. Knead mixture until the dough comes together and form it into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes. Once dough it chilled cut the dough in half and place one half on a floured work surface (put the other half back in the fridge until you are ready for it). Roll the dough out thin, about 1/4 inch. Place rolled dough on prepared baking sheet and spread jam evenly over the top. Roll out the  other half of the dough and place it on top of the jam. If pieces don't quite line up just patch the dough together until they do and the jam is covered. Bake for 15-20 minutes or until the edges and parts of the surface start to brown. Once baked, remove from the oven and let the shortbread cool in the pan for a few minutes, then using the parchment paper to lift, transfer the shortbread to a wire rack and allow it to cool for a few more minutes. Then place the shortbread with the parchment on the counter and cut as desired, while the cookies are still slightly warm.

Makes about 9 cookies, depending on the size of the cutter

* To make superfine sugar, pulse sugar in a food processor for a few seconds until fine.

Recipe slightly adapted from Apples for Jam

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