Jammin' Shortbread
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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
- Preheat oven to 300ºF.
- Lightly butter a 9x13-inch baking pan or quarter sheet pan.
- 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.
- 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.
- 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.
- 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.
- Cut the slab of cookies into 24 squares, about 2 inches by 2 inches each.
- Allow squares to cool. Spread a thick layer of jam onto each cookie, and then distribute the crumbs evenly over them.
- Store in an airtight container in a single layer or with a piece of wax or parchment paper between layers.
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Holiday Cookie
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over 2 years ago spicecat
Yum...
over 2 years ago lapadia
"Thumbs-up" to the NYTimes, Vanessa! posted on my FB page to share with all...
over 2 years ago vvvanessa
thank you, lp! : )
over 2 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)
over 2 years ago vvvanessa
thanks, aj! yes, those are the same cookies! i'm flattered that you of all people recognized them!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
wow--congratulations, vanessa, that's so cool!
over 2 years ago vvvanessa
thanks, drbabs!
about 3 years ago TheWimpyVegetarian
These look great! I want to make them. right. now. Really yummy looking, and sound pretty easy.
about 3 years ago vvvanessa
thank you! they are very easy, which is why i feel a little guilty when people think i fussed over them.
over 3 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!
over 3 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!