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.
Ingredients
- ½ poundunsalted butter, at room temperature
- ¾ cupgranulated sugar
- 1 teaspoonfine sea salt
- 1 teaspoonvanilla extract
- 2 cupsall-purpose flour
- ⅓ cuprice flour (all-purpose flour may be substituted)
- 1 cupthick fruit jam, preserves or marmalade
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.