Shortbread Jammers

Name: Shortbread Jammers
Total time: 45 min
Ingredients: 1/2 pound unsalted butter, at room temperature; 3/4 cup granulated sugar; 1 teaspoon fine sea salt; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/3 cup rice flour (all-purpose flour may be substituted); 1 cup thick fruit jam, preserves or marmalade

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Total: 45 minutes

Servings: 16

Author : The New York Times

flour fruit jam

Ingredients

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1/2 pound unsalted butter, at room temperature3/4 cup granulated sugar1 teaspoon fine sea salt1 teaspoon vanilla extract2 cups all-purpose flour1/3 cup rice flour (all-purpose flour may be substituted)1 cup thick fruit jam, preserves or marmalade

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Instructions

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Step 1

Heat 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.

Step 2

Press 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.

Step 3

Carefully 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.

Step 4

Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.

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