Saturday, December 20, 2014

Shortbread Cookies

Christmas, a time of giving, 
family getting together celebrating 
and giving thanks for all that
 God has blessed us with.

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter at room temperature
1/2 cup icing sugar (powdered sugar)
1 teaspoon pure vanilla extract

In a bowl whisk the flour with the salt, set aside

With an electric beater or hand beater,  beat the butter until smooth (about 1 minute). 

Add the icing sugar and beat until smooth (about 2 minutes).

Beat in the vanilla extract.

Gently stir in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 deg. with the rack in the middle of the oven

Line two baking sheets with parchment paper
On a lightly floured surface roll out the dough until it is about 1/8 inch thick.

Cut out the cookies with cookie cutters.

Knead the leftover scraps of dough into a ball and roll out again.

Cut out cookies for the bottom and 

a set for the top with smaller cutouts in the middle.

Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes.
This will firm up the dough so the cookies will maintain their shape when baked

Bake for about 10-15  minutes, or until cookie edges are lightly browned.

Cool on a wire rack.

Spread a thin coating of jam on each of the cookie bottoms.

Set a cutout cookie on top of each, pressing the two together so they make a sandwich.
(Sprinkle the top with icing sugar before placing on the bottoms, if desired.)

I fill my cookies with Raspberry Jam

 (My favorite is Bonne Maman Raspberry Jam ) 

It is also available seedless.

thanks for your visit xo

all pics are my sole original property.