Shortbread Jammers

Name: Shortbread Jammers
Ingredients: 1/2 pound unsalted butter, at room temperature; 3/4 cup granulated sugar; 1 teaspoon fine sea salt; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 13 cup rice flour (all-purpose flour may be substituted); 1 cup thick fruit jam, preserves or marmalade

7 ingredients

16 steps

Ingredients

1/2 pound unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
2 cups all-purpose flour
13 cup rice flour (all-purpose flour may be substituted)
1 cup thick fruit jam, preserves or marmalade

Directions

1

Heat oven to 325 degrees.
2

Lightly butter a 9-by-13-inch baking dish.
3

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.
4

Add the salt and vanilla and continue to beat until well combined.
5

Add the flours and continue to beat until the dough comes together.
6

Press the dough evenly into the prepared pan, smoothing the surface.
7

Prick it with a fork in about 20 places.
8

Bake for 35 minutes, or until golden around the edges.
9

Slide a dull knife along the edges.
10

Cool for 5 minutes.
11

Carefully turn the slab of shortbread out onto a clean surface.
12

With a knife, trim 1 inch from one of the long sides.
13

Crumble the trimmings into a bowl and cover with plastic wrap.
14

Cut the rest of the shortbread into 24 squares and allow to cool.
15

Spread a thick layer of jam on each square, and then sprinkle with the crumbs.
16

Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.