SHORTBREAD JAMMERS
With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam or preserve but not jelly, which is too runny. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place.
Provided by The New York Times
Categories easy, dessert
Time 45m
Yield 16 squares
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 101 milligrams, Sugar 10 grams, TransFat 0 grams
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Mohammed Alahmady
mohammed.alahmady@yahoo.comI'm definitely going to make these for my next party. They look like they'll be a hit!
India van Didden
d_i54@gmail.comI can't wait to try this recipe! It looks so easy and delicious.
SM SHobuj Khan
s-sm@aol.comThese were a bit too crumbly for my taste, but they were still tasty. I think I'll try using a different recipe next time.
Sophia Lawrence
s_lawrence@hotmail.comI followed the recipe exactly but my jammers turned out too dry. I'm not sure what I did wrong.
Michael Cantu
cantu51@yahoo.comThese were a bit too sweet for my taste, but they were still good. I think I'll try using a different jam next time.
Hossin Iglise
hossini@gmail.comI've made these jammers several times now and they're always a hit. They're so easy to make and they're always a crowd-pleaser.
Briana Mittelstedt
briana-mittelstedt80@aol.comThese were delicious! I used strawberry jam and they were the perfect balance of sweet and tart. I'll definitely be making these again.
abdelaziz mido
m_abdelaziz@yahoo.comI was a bit skeptical about these at first, but I'm so glad I tried them. They're the perfect combination of sweet and savory. I served them with a cup of tea and they were the perfect afternoon snack.
Suli Yang
yang_suli@gmail.comMy kids loved these jammers! They were so easy to make and they disappeared in no time. I'll definitely be making them again.
Samukelo Sereo
sereo2@gmail.comThese shortbread jammers were an absolute delight! The combination of sweet and tart from the jam and the buttery, crumbly shortbread was heavenly. I followed the recipe exactly and they turned out perfectly.