Cherry Jam with Lemon-Pepper Shortbread

Cherry Jam

• 1 1/3 cup cherries, pitted and quartered
• 1/4 cup + 2 teaspoon granulated sugar
• 1/2 cup cherries, pitted and quartered, divided

1. Place 1 1/3 cup cherries and granulated sugar in saucepan. Stir to evenly combine.
2. Over high heat, stir cherries and sugar constantly, scraping the bottom of the pot to keep the sugar from burning. Stir until mixture is dark and thick, about 5 minutes.
3. Add 1/4 cup cherries to mixture, stirring constantly. Bring mixture back to a boil, about 30 seconds.
4. Add remaining 1/4 cup cherries, stirring constantly. Bring mixture to full boil, about 1 minutes.
5. Immediately remove pot from stove and pour jam in clean bowl to cool. When jam has reached room temperature, cover and place in refrigerator.

Lemon-Pepper Shortbread

• 4 ounces unsalted butter, softened
• 1/3 cup confectioner's sugar
• 3/4 teaspoons vanilla extract
• 3/4 teaspoons freshy ground black pepper
• 1/8 teaspoon table salt
• Zest of 1 lemon
• 1 cup all-purpose flour
• Turbinado sugar, for sprinkling

1. In stand mixer fitted with paddle attachment, cream butter and confectioner's sugar on medium speed until light and fluffy, about 3 minutes.
2. Add vanilla, black pepper, salt and lemon zest. Paddle on medium speed until combined, about 30 seconds.
3. Add flour to mixture. Paddle on low speed until just combined.
4. Turn dough out onto counter and shape into rectangle with 1/4" thickness. Cover in plastic wrap; refrigerate at least 1 hour.
5. Preheat oven to 325 degrees. Prepare cookie sheet with SilPat or parchment paper.
6. When dough is chilled, remove from refrigerator and unwrap. Using a 1.5" round cookie cutter, cut 12 rounds from the dough. Place on prepared cookie sheet and sprinkle with turbinado sugar.
7. Bake at 325 degrees until golden, about 20 minutes. Remove from oven and allow to cool on rack.
8. To serve: spoon desired amount of jam over shortbread.