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Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
| Yield: | 2 dozen |
| Ingredients | |
| 1/2 cup butter 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup raspberry jam 1 cup confectioners' sugar 1/4 teaspoon almond extract 1 tablespoon hot water 1/4 cup candied cherries, chopped | |
- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 267 cal | Total Fat: | 8.3 g | Cholesterol: | 38 mg | |||
| Sodium: | 127 mg | Carbohydrates: | 45.7 g | Fiber: | 0.6 g | |||
| Protein: | 2.8 g | |||||||
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