Before I head outside to mow the lawn and pick the peas . . .
I wanted to share a a delicious little melt in your mouth,
jam filled Shortbread Cookie.
I simply have not had the time to plate & style . . . so here is the rough draft straight from the cookie sheet!
I found this sweet little recipe over at All about Food.
These are pretty little ribbons with Raspberry or Lemon filling down the center.
The Raspberry & Lemon filling I used is from the Prepared Pantry.
I love the stuff!
It not only tastes good, but you can use it for so many things.
Cupcakes . . . Cookies . . . Desserts . . . filling for doughnuts . . . etc.
Make sure that you chill your filled logs for about 30 minutes before baking.
(Shortbread logs before baking)
This will ensure a nice flaky, tender, melt in your mouth shortbread cookie!
Once cool, drizzle the logs with the glaze.
Now . . . try to stay out of them!
Raspberry & Lemon Shortbread Ribbons
- 1 cup butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon almond or vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
- 1/2 cup powdered sugar
- 1 tablespoon half-and-half
- 1/4 teaspoon almond or vanilla extract
Preheat oven to 350 degrees.
In a mixing bowl, cream butter and sugar together. Add egg and 1 teaspoon almond or vanilla extract and blend well. Sift flour, baking powder and salt together. Stir into creamed mixture.
Divide dough into 4 portions. Shape each portion into a 10-inch x 2 1/2-inch log. Place logs on baking sheet. Make a 1/2-inch depression down the middle of each log. Place jam or lemon filling down the center of each log. (You could use any jam or filling you like) Chill the jam filled logs for about 30 minutes before baking.
When lightly golden brown, remove from the oven. Let the logs cool, then drizzle with icing. Cut into narrow strips.
Note: I used Raspberry filling & lemon curd from the Prepared Pantry.