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Shortbread Jammers

5.0(1815)

With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make — people will think you’ve gone through a lot more fuss than you actually have. Use a thick, quality jam or preserve but not jelly, which is too runny. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place.

by The New York Times·published 2010-12-15

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Easy, Dessert

Servings

16 squares

Total time

45 min

Calories / serving

210 kcal

Ingredients (7)

serves

1/2 pound unsalted butter, at room temperaturebutter
3/4 cup granulated sugarsugar
1 teaspoon fine sea saltsalt
1 teaspoon vanilla extractvanilla-extract
2 cups all-purpose flourflour
1/3 cup rice flour (all-purpose flour may be substituted)
1 cup thick fruit jam, preserves or marmaladejam

Instructions (4 steps)

01Heat oven to 325 degrees. Lightly butter a 8-by-8-inch baking dish. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to beat until well combined. Add the flours and continue to beat until the dough comes together.
02Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places. Bake for 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.
03Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 16 squares and allow to cool.

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Rich recipe — supports nutrition-aware planning.