Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
Original recipe makes 2 dozen
Ingredients
1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup raspberry jam
1 cup confectioners’ sugar
1/4 teaspoon almond extract
1 tablespoon hot water
1/4 cup candied cherries, chopped
Directions
- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners’ sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
Nutrition
Calories: 266 kcal
Carbohydrates: 45.7 g
Cholesterol: 38 mg
Fat: 8.3 g
Fiber: 0.6 g
Protein: 2.8 g
Sodium: 104 mg