Sheet Pan

Jammin' Shortbread

by:
December 17, 2009
0
0 Ratings
Jammin' Shortbread
  • Makes 24 squares about 2"x2" each
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

What You'll Need
Ingredients
  • 1 cup unsalted butter at room temperature
  • 3/4 cup 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
Directions
  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.
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  • lapadia
    lapadia
  • AntoniaJames
    AntoniaJames
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • vvvanessa
    vvvanessa
  • drbabs
    drbabs

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11 Reviews

spicecat
spicecat December 16, 2010
Yum...
 
lapadia
lapadia December 15, 2010
"Thumbs-up" to the NYTimes, Vanessa! posted on my FB page to share with all...
 
vvvanessa
vvvanessa December 15, 2010
thank you, lp! : )
 
AntoniaJames
AntoniaJames December 15, 2010
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)
 
vvvanessa
vvvanessa December 15, 2010
thanks, aj! yes, those are the same cookies! i'm flattered that you of all people recognized them!
 
drbabs
drbabs December 15, 2010
wow--congratulations, vanessa, that's so cool!
 
vvvanessa
vvvanessa December 15, 2010
thanks, drbabs!
 
TheWimpyVegetarian
TheWimpyVegetarian April 20, 2010
These look great! I want to make them. right. now. Really yummy looking, and sound pretty easy.
 
vvvanessa
vvvanessa April 23, 2010
thank you! they are very easy, which is why i feel a little guilty when people think i fussed over them.
 
AntoniaJames
AntoniaJames December 18, 2009
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!
 
vvvanessa
vvvanessa December 18, 2009
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!