Yummy shortbread cookies with black raspberry jam

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I would like to share the recipe for some wonderfully scrumptious cookies today. I’ve made shortbread cookies with a black raspberry jam filling.

Makes about 30 cookies

Ingredients:
2 1/2 cups of all purpose flour, sifted
1 cup (two sticks of butter or margarine, I used I can’t believe it’s not butter) at room temperature cut into small pieces
1/2 cup of sugar
1 tsp vanilla extract
1/4 almond extract
1/2 to 1 cup of a seedless black raspberry jam
Powdered sugar for dusting

Beat the butter with an electric mixer until creamy, about 4 minutes then add in sugar, vanilla and almond extracts. Start adding the flour about a cup at a time and mixing until you’ve added all the flour. Shape together into a ball and place back into the bowl and cover with plastic wrap. Put in the icebox for at least one hour until chilled. It will not roll out smoothly until this is done.

Preheat oven to 325 degrees

Once removed from the icebox, roll out onto a floured surface and use cookie cutters to cut out cookies. Use a whole cutter for the bottom of the two part cookies and then the same cutter again but make a tiny shape in the middle so when stacked with jam (after cooking) you can see the jam.

Bake in the oven for 14-16 minutes or until you see the edges just start to brown very lightly. Let cool and dust the cookie tops with powdered sugar. Next use about a 1/3 of a teaspoon of jam and place on the bottom piece of the cookie and put a top cookie on top.

They look wonderful and taste amazing!

Hope you have a wonderful Thanksgiving.

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2 responses »

  1. Pingback: So long recipe 2 recipe – See you at Jittery Cook! | recipe 2 recipe

  2. Pingback: So long recipe 2 recipe – See you at Jittery Cook! « jittery cook

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