I love a good shortbread and this recipe was delicious. It has a little hit of lemon zest that just pairs so well with the raspberry jam. It's great in the morning with a hot cup of coffee or tea or on it's own! I dusted the tops with powdered sugar and it was so cute!
Ingredients:
3 1/2 cup All-Purpose Flour
3/4 tsp Salt
1 1/2 cup Unsalted Butter, softened
1 cup Powdered Sugar
2 tsp Vanilla Extract
1 1/2 tsp Lemon Zest
Seedless Raspberry Jam
Instructions:
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
In a small bowl, whisk together the flour and salt. Set aside.
In a stand mixer, cream the butter and powdered sugar until the mixture is fluffy and pale yellow. Add the vanilla extract and lemon zest until it’s all mixed. Then, add the flour slowly until you have a crumbly dough that’s starting to come together.
Remove the dough from the mixer and press together until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2” disc. Wrap with plastic wrap, and freeze for about 15 minutes.
On a lightly floured surface, roll each disc of dough until it’s 1/4” thick. Cut out an even number of 3” circles with a cookie cutter. Use a small cookie cutter to cut out a shape from half of the cookies. Place the cookies 1” apart on the prepared sheets, and bake for 10-12 minutes, until the bottoms and edges are lightly browned. Let cool for about 5 minutes on the pan, and then move the cookies to a wire rack to completely cool.
Once the cookies are cooled, dissed the top of the cookies with powdered sugar and spread about 1 teaspoon of jam onto the bottom cookies, and then sandwich the cut-out cookies on top.
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