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Shortbread Jammers Recipe

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This recipe for Shortbread Jammers is from Sperring Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound unsalted butter at room temperature
¾ cup granulated sugar
1 t superfine sea salt
1 t vanilla extract
½ cup all-purpose flour
1 cup thick fruit jam, preserves or marmalade
Directions:
Directions:
Heat oven to 325 degrees. Lightly butter an 8-by-8-inch dish. In the bowl of a standing mixer, or in a large bowl with a hand mixer, beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to mix until well combined. Add the flour 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 20 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. Keep the trimmings in a bowl and cover with plastic. 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 trimming crumbs. Layered between plastic wrap or wax paper, in an airtight container, the cookies will keep for 3-4 days.
Number Of Servings:
Number Of Servings:
16

 

 

 

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