When we visit Rip’s family in Connecticut we make numerous trips to a bakery, called Oven’s of France. My current favorite cookie / obsession is a Shortbread Jam Cookie. Over the weekend Rip was there, eating these cookies, so I attempted my own!
The recipe a simple Shortbread cookie from Ina Garten plus the intuitive addition of my thumbprint and a small scoop of raspberry jam. Reducing the baking time was key, at 20 min of baking more than just the edges were brown, so 15 minutes worked better. Just the slightest brown edge had the best texture and shortbread flavor Even less than the finished photo was better.
Cookie dough recipe from Ina Garten.
¾ lb (3 sticks) of unsalted butter, at room temp
1 cup sugar
1 teaspoon vanilla extract
3 ½ cups flour
¼ teaspoon salt
½ Raspberry jam or preserves
Using an electric mixer with a paddle attachment, beat butter and 1 cup sugar until just combined. Scrape down sides of bowl, add vanilla and mix again. In a separate medium bowl stir salt into flour. On slow speed, add flour mix to butter mix until dough starts to form. Remove from stand and form into a ball with your hand. Set out plastic wrap, place dough on plastic and press into a flat disk. Wrap and refrigerate for 30 min.
Preheat oven to 350 degrees
Roll dough out to ½ inch thickness. My counter was lightly floured to not at all, and some of the time I kept the plastic wrap under them to keep the counter clean. Cut them into about 2 in rounds, distribute baking sheets. Indent center with thumb or fingers and drop half a spoon of jam into each cookie. Bake for 15 minutes, until edges are just starting to brown.
I forgot to sprinkle on extra sugar over the top, I’d give it a go next time.
Packaging tip : If you’re going to stack them layer with parchment paper.