These shortbread cookies are filled with any flavor of jam - I chose homemade raspberry jam. They are easy to make, not too sweet, and the jam adds a great flavor and a new texture. Because it is a shortbread cookie, the dough gets really stiff and kind of difficult to mix at the end. Be sure to mix thoroughly, and knead the dough with your hands to smooth it out before forming it into balls.
Ingredients
- 6 tbsp butter
- 1/2 cup sugar
- 1 egg
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1/2 tsp butter flavor
- 1 1/2 cup flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup jam
- Cream butter and sugar in large mixing bowl
- Beat in egg, oil, vanilla and butter flavor
- In small mixing bowl, blend together flour, cornstarch, baking powder and salt
- Gradually add flour mixture to butter mixture while slowly blending
- Knead with hands until dough is smooth
- Roll into 1-inch balls and place 2 inches apart on greased cookie sheet. Press indentations into cookies -- I use the bottom of a tablespoon to get the right size mark.
- Fill indentations with jam.
- Bake at 350 for 8-10 minutes until dough feels semi-firm when poked
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