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    • Shortbread Jam Sandwich Cookies

      Posted at 10:03 am by StephMo
      Dec 19th

      Let me just start by saying that these cookies are one of the best cookies I have ever had. Unbelievably good. So good that when my daughter and I tasted the first batch we both looked at each other while chewing and said maybe we should just eat them all and not give them out. We were joking, kind of, maybe not actually. We had restraint, however, and only ate a few while saving the rest to give out to family and friends.

      The nice thing about this recipe is they don’t have to be made as sandwich cookies. You can just bake the shortbread in any shape you would like and either eat them plain, or dip part of them in chocolate. Whichever way you decide to make them they will just melt in your mouth.

      Ingredients:

      3 sticks of butter, softened

      1 cup sugar

      1 tsp. vanilla

      3 1/2 cups flour

      1/4 tsp. salt

      Raspberry jam or preserves

      Confectioner’s sugar

      In a large mixing bowl combine the butter and sugar with an electric mixer on medium speed until well combined.

      Add the vanilla and mix until combined.

      Sift together the flour and salt in a small bowl and gradually add to the butter mixture while beating on low speed until combined.

      Now this is where the recipe gets a little tricky. As you can see, it doesn’t look very combined or together for that matter. However, it is right and how it should be.

      Start squeezing together handfuls of the dough and put them on a lightly floured board. The dough will come together with time but you need to work at it with your hands.

      As you can see after a few minutes and a little patience the shortbread dough came together and looks great.

      Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

      Using a section of the dough at a time, roll out on a lightly floured board until about 1/4″ thick and cut into shapes.

      If you are making the sandwich cookies, you can either use all solid shapes or you can cut a shape in the center of the cookie for the jam to show. Place the cookies on an un-greased cookie sheet and bake at 350 degrees for around 8 minutes for the cookies with holes, and around 10 minutes for the solid cookies. Keep an eye on them and they are done when they are slightly brown.

      While the photo shows the two cookies together on the cookie sheet, don’t bake them together as they really do have different cooking times.

      Let cool on the cookie sheet for a minute or so and transfer to a wire rack to cool completely.

      Once cool spread jam on the flat side of the bottom cookie. Spread lightly on the edges and leave more in the center for where the hole will be.

      Sprinkle confectioner’s sugar on the top cookie then place on top of the jam covered bottom cookie.

      Now the most important thing is trying to stop yourself from eating them all. Trust me, it isn’t easy.

      Posted in Cookies, Holiday Treats, Recipes, Shortbread Jam Sandwich Cookie | Tagged butter cookies, food blog, food blogger, raspberry jam shortbread, shortbreaad jam sandwich cookie, shortbread cookie recipe, shortbread cookies, shortbread jam cookie, shortbread sandwich cookie, stephanie's slice of life
    • Koulourakia

      Posted at 1:19 pm by StephMo
      Nov 14th

      This is hands down one of my favorite cookie recipes! My grandmother used to make these on occasion, but I never liked them because typically they are a hard, dry cookie. Years ago I found this recipe, and these are melt in your mouth good! What could be better than a soft vanilla butter cookie?

      I make these every year for Christmas, but Kouourakia is a traditional Greek Easter cookie. Sometimes I make them for Easter as well. Sometimes I just make them for the heck of it! If you prefer a crispier cookie, cook them for the recommended length of time on the recipe. Since I don’t like crispy cookies, I only bake them for about 10-11 minutes until the bottoms are brown. Trust me, although a little time consuming, this recipe is worth it and everyone that tries them will love them.

      Ingredients:

      2 sticks of butter (1 cup), softened

      1 cup sugar

      3 large eggs

      2 1/2 tsp vanilla

      3 cups flour

      1 1/2 tsp baking powder

      1 tbsp water

      Sesame seeds

      Preheat oven to 350 degrees. Grease baking sheets.

      Beat butter and sugar together with an electric mixer, or in a stand mixer on medium speed until light and fluffy.

      Add 2 eggs to the mixture, 1 at a time, until combined. Reduce the speed to low and add the vanilla.

      In a small mixing bowl combine the flour and baking powder. Add to butter mixture in small increments until a soft dough is formed.

      Transfer the dough to a lightly floured board, and knead for a few minutes.

      If the dough is really difficult to work with and keeps sticking to your fingers, just refrigerate it first. I often split the dough in half so that the half I am not working with can stay in the refrigerator until I am ready for it.

      Take a little dough, the size of a walnut, and make it into a ball in your hands. Roll it along the cutting board with the palm of your hand until it makes a long roll, approximately 4-5 inches long. Shape them into S’s and braids. You can put them fairly close together on the cookie sheet as they don’t increase much in size.

      Beat the remaining egg in a small bowl and mix with about a tbsp water. Lightly brush the cookies with the egg wash and sprinkle with sesame seeds.

      Bake for about 10 minutes until the bottoms are lightly brown. If you prefer a crispier cookie, bake them a little longer.

      Transfer to a wire rack to cool. Be warned, you will not be able to eat just one. Delicious!

      Posted in Cookies, Holiday Treats, Koulourakia, Recipes | Tagged butter cookies, cookie recipe, cookies, easter cookies, koulourakia, koulourakia recipe
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