Paging through my many cookbooks is something I can do for exstended periods of time… With a good cup of coffee and a little time on my hands it is a most pleasurable experience. The weather at the lake the last week has lent itself to this endeavor. Cold, rainy, with periodic trips to the grocery store and potty training a new puppy it was a quiet week. This little recipe just hits the spot. Simple, not too sweet shortbread, the jam filling makes it sweet, with a nice buttery finish. This is a small recipe it only makes about a dozen sandwiches, but it just the right amount, not too many and not too little. It’s just right!
This recipe is from Tessa Kiros book, “The Recipe Collection.” Tessa is one of my favorite cookbook authors, she just writes from the heart. When you’re looking for recipes that are simple and down to earth her recipes are definitely worth the look. Inspired by family and friends cooking she puts forth a good story and a wonderful recipe to accompany it.
Shortbread Sandwich Cookies
100 grams unsalted butter
100 grams granulated sugar
200 grams all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
200 grams (7oz.) jam, I used apricot and strawberry
powdered sugar for dusting
Cream together butter and sugar, add egg and vanilla extract. Sift together the flour and baking powder and incorporate the dry with the wet ingredients. Wrap the dough in cling wrap and refrigerate for about an hour.
Preheat oven to 325 degrees. Roll out the dough to a 1/4 inch thickness and cut into shapes. I just use a small drinking glass. Something in the 2″ diameter range. Bake cookies for around 15 minutes until golden. Cool and spread with your favorite jam or preserves.