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  • Tag: shortbread cookies

    • 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
    • Chocolate Dipped Peppermint Shortbread Cookies

      Posted at 9:19 am by StephMo
      Jan 31st

      You will be singing “I’m in the mood for love, simply because you’re near me” when you bite into one of these cookies, because you will be in LOVE with them. These cookies may look like your average sugar cookies, but they will give you a buttery surprise when you bite into one. Since we are approaching Valentine’s Day, what better shape to make them in but hearts! No matter what shape you decide to make them in however, the recipient of these cookies will definitely know you love them!

      You may be wondering what the difference is between a sugar cookie and a shortbread cookie. Sugar cookies are sweeter and crispier, while shortbread cookies are softer and butterier (is that a word?), or should I say more buttery? Regardless of the correct spelling and grammar, they melt in your mouth.

      Ingredients:

      3/4 cup sugar

      1 cup butter – softened

      3 oz. block cream cheese – softened

      1 egg

      1 tsp. peppermint extract

      3 cups flour

      In a large mixing bowl combine sugar, butter, cream cheese, egg, and extract with an electric mixer on medium speed until light and fluffy.

      Add flour and beat until mixed. My dough looked like course crumbs as you can see, which I just used my hands to shape together.

      Divide the dough into two and wrap with plastic wrap. Put in the refrigerator for about an hour or until it has hardened and is easy to work with.

      Roll out the dough on a floured surface until about 1/4″ thick. I used about half of a half of the dough at a time, or a quarter of the total dough. Cut into shapes and place on ungreased cookie sheets.

      Bake at 375 degrees for about 7 minutes, or until edges are just slightly brown. Remove from cookie sheets immediately and cool on wire racks.

      I did not have any melting chocolate wafers, so I decided to use chocolate chips and butter. Which I have to say was not as easy to work with, it was a little too thick. You can use whichever you prefer.

      For these cookies I melted 1 cup of semi-sweet chocolate chips and 1/4 cup of butter in a small saucepan over low heat while stirring frequently.

      Dip half of the cookie in the chocolate and put on a wax paper lined cookie sheet. Cool in refrigerator until chocolate is hardened.

      Posted in Chocolate Dipped Peppermint Shortbread Cookies, Cookies, Recipes | Tagged chocolate dipped shortbread cookies, cookie recipe, food blog, food blogger, heart cookies, peppermint shortbread cookies, shortbread cookie recipe, shortbread cookies
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