Utopian Galt wrote to All <=-
I want to eat some shortbread cookies, they are very addictive.
Or perhaps make some. I got spoiled by importing some marks and spencer shortbread cookie packages on my trip in June. I will likely will need
to bring some back next time I visit :)
You have but to ask. Here's one I like. If you'd like more, let me know.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shortbread Jammers
Categories: Cookies, Snacks, Fruits
Yield: 16 servings
1/2 lb Unsalted butter; room temp
3/4 c Granulated sugar
1 ts Fine sea salt
1 ts Vanilla extract
2 c A-P flour
1/3 c Rice flour (A-P flour may be
- substituted)
1 c Thick fruit jam, preserves
- or marmalade
Set oven @ 325ºF/165ºC.
Lightly butter a 8" X 8" 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.
Recipe from: "The King Arthur Flour Cookie Companion"
Adapted by: The New York Times
Yield: 16 squares
RECIPE FROM:
https://cooking.nytimes.com
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