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Author Notes: This is a delicious jam shortbread cookie- it fits in on a cookie tray at Christmas time or next to scones at brunch. They look pretty and unique, but are not difficult. —Grace Ellen Oliver
Makes approx. 64 cookies
Shortbread cookie base
- 1 cup Salted butter, room temperature
- 1/2 cup Granulated sugar
- 1 Egg
- 2 2/3 cups All purpose flour or white whole grain flour
- Fruit Jam or preserves as needed, flavors of yours choice
Glaze applied after baking
- 1 cup Confectioner sugar
- 3 tablespoons Orange juice
- Preheat oven to 350 degrees F. Cream butter and sugar well in mixer.
- Crack egg, add to butter and sugar and blend.
- Mix in flour a little at a time.
- When dough is thoroughly combined, remove from bowl and put onto your clean counter or pastry mat, or work on the rectangular cookie sheet you will bake on. Form a large ball.
- Get a large knife and cut the ball into 4 even quarters.
- Take one quarter at a time, use your hands to roll into a ball again. Then use your hands to roll it into a log about 10-12 inches long. Have your cookie sheet close by, the log should be about as long as the longer dimension of your cookie sheet.
- When you have 4 logs all about the same length placed on your cookie sheet, use your thumb to gently press a well into the logs down the middle.
- Fill the indent of each of the 4 logs with jam or preserves with a spoon. You dont need ithe jam laid on too heavy, or very thin. Perhaps aim to use 1/4 cup jam per log. You can choose whatever jam you have on hand- my family prefers cherry and blackberry. Sometimes I use orange marmalade. It's fun to have two or more different jam flavors.
- Bake 14 minutes on metal pans or 18 on stoneware.
- Allow to cool, do not remove from cookie sheet. You can put them in the refrigerator if you want to glaze sooner. After they are cool, use a zip lock bag to mix together the confection sugar and OJ. Squish it around with your fingers until it's smooth.
- Cut a lower corner of the ziplock bag with scissors, just a tiny hole.
- Squeeze the bag and drizzle the glaze over the whole cookie sheet with all 4 logs. Don't worry about it looking perfect, the glaze will disappear.
- Before serving, use a sharp knife to cut up the cookies into 3/4 inch diagonals. You can cut across all 4 logs at once, keeping your cut lines about 3/4 inch apart. My logs usually end up yielding about 16 cookies each. Enjoy!
- This recipe was entered in the contest for Your Best Family Recipe, Part 2