JAMPRINT SHORTBREAD COOKIES

It’s Monday.

I clean all day long on Monday.

It’s just a habit . . . a routine. 

 If something messes up my Monday, I panic!! 

 I rarely bake on Monday . . . I clean.  If I make a post on Monday, it’s because I saved a post for a Monday.  Today is our Lucky Monday.  My oldest daughter whom we call Brandi, sent me this recipe along with pic’s of these scrumptious looking little cookies. She apologized for the picture quality, but I think they are perfect.  These cookies got rave reviews in her household, and thought I might like the recipe as well.  So . . . I’m passing it on to all of you. I love Shortbread!  Shortbread with raspberry centers really gets my attention.  You could add any jam center you like.

I think that when I try this recipe, I will make a Vanilla Glaze to drizzle over the top.

Wouldn’t that be pretty!

Thanks Brandi!

You saved my neglected Monday Posts.

Help please: I’m trying really hard to find a better “print” plugin for this darn blog. The one below that shades the recipe is supposed to take you to a page that will provide you with a nice printable version.  This looks good, but it doesn’t print for me.  I’ve been told it’s because of the browser I use. If you are able to print this recipe using the box below, please let me know.  Maybe I need to switch browsers.  Firefox?  Chrome?  or possible the new IE9 will work better. 

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 JAMPRINT SHORTBREAD COOKIES

 Ingredients:

·       1 1/2 cups butter, softened

·       1 cup sugar

·       3 egg yolks

·       3 cups sifted flour, or more

·       1 1/2 teaspoons vanilla

·       strawberry or raspberry jam

Preparation:

Cream butter and sugar together. Add egg yolks, flour and vanilla; mix well. If dough is too soft to handle, work in little more flour. Roll dough into little balls. Place on ungreased cookie sheet. Make a thumb print in the center of each. Fill thumbprint with your favorite jam. Bake a small first batch, and if the cookies in the first batch spreads too much, work a little more flour into the dough. Bake at 400° for 8 to 10 minutes, until light brown around edges.
Makes 8-10 dozen cookies

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