Jammin' Shortbread

By • December 17, 2009 • 11 Comments



Author Notes: I love linzer cookies but also love a good shortcut. These pretty cookies are a good substitute; they have an easy shortbread base but a big wow-factor, which allows me to impress without a ton of effort. Use a thick, quality jam or preserve but not jelly, which is too runny-- my favorites are plum or raspberry jam. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place. Thanks to the King Arthur Flour Cookie Companion for the inspiration!vvvanessa

Makes 24 squares about 2"x2" each

  • 1 cup unsalted butter at room temperature
  • 3/4 cups granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup rice flour
  • 1 cup thick fruit jam, preserves, or marmalade
  1. Preheat oven to 300ºF.
  2. Lightly butter a 9x13-inch baking pan or quarter sheet pan.
  3. 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.
  4. 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 and being sure to cover all areas of the dough.
  5. 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 or offset spatula. Cool the pan for about 5 minutes.
  6. 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.
  7. Cut the slab of cookies into 24 squares, about 2 inches by 2 inches each.
  8. Allow squares to cool. Spread a thick layer of jam onto each cookie, and then distribute the crumbs evenly over them.
  9. Store in an airtight container in a single layer or with a piece of wax or parchment paper between layers.

Tags: beautiful, Christmas, cookies, Easy, fast, shortbread

Comments (11) Questions (0)

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over 3 years ago spicecat

Yum...

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over 3 years ago lapadia

"Thumbs-up" to the NYTimes, Vanessa! posted on my FB page to share with all...

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over 3 years ago vvvanessa

thank you, lp! : )

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Hey, are these the gorgeous looking treats that are in full color in the Dining Section of The New York Times this morning?!! I'm fairly certain they are. If so, congratulations!! I was sure I recognized them when I went straight to the holiday cookie section, first thing early this morning. And the name looks suspiciously familiar, too. Wow!! ;o)

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over 3 years ago vvvanessa

thanks, aj! yes, those are the same cookies! i'm flattered that you of all people recognized them!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

wow--congratulations, vanessa, that's so cool!

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over 3 years ago vvvanessa

thanks, drbabs!

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over 4 years ago TheWimpyVegetarian

These look great! I want to make them. right. now. Really yummy looking, and sound pretty easy.

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over 4 years ago vvvanessa

thank you! they are very easy, which is why i feel a little guilty when people think i fussed over them.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These look so tasty, and easy, too! I have so much jam from my summer fruit preserving activities, this recipe is definitely on the agenda for this weekend. I could see substituting or adding almond extract for some types of preserves, such as nectarine or cherry. How do you know if a rice flour is "non-glutinous"? I buy mine in bulk, and the label doesn't say anything about whether it is or isn't . . . . Thanks!

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over 4 years ago vvvanessa

i wrote "non-glutinous" because i've seen "glutinous" in asian markets, and the former is what i always use. i would need to do the research, but from what i've seen, the non-glutionous kind is more powdery and almost granular, like super fine corn flour while the glutinous kind is a little more densely packed, like cornstarch. i could be totally wrong about this and if anyone else knows for sure, feel free to chime in! i use the brown rice flour from bob's red mill which works really well. and yes, trying different extracts would be great. almond extract with cherry preserves sounds particularly delicious!