A wonderful fruit filling takes these
shortbread type cookies to another level.
After baking, the cookies have a rich
golden color.
Bake these in a parchment paper lined pan,
then when cool, lift out and cut into perfect squares!
As Always,
ENJOY!
Recipe Source: In A Jam by Kirsten Day
185g butter, softened
100g sugar
1/2 tsp. vanilla extract
250g flour
250g Peach and Amaretto Jam( I used homemade Apricot Jam and I added a little almond extract)
Preheat the oven to 180 C or 350 degrees F. Line a 20x30cm tin with parchment paper.
Cream butter, sugar and vanilla together. Add the flour and mix until just combined, but still crumbly.
Put 3/4 of the dough into the tin, and press until flat. Bake for 10 min. Remove from the oven, spread the jam over the crust evenly and sprinkle with the remaining dough. Put back in the oven and bake for another 20 minutes or until lightly golden in color.
Completely cool before cutting into squares.
Recipe Source: In A Jam by Kirsten Day
185g butter, softened
100g sugar
1/2 tsp. vanilla extract
250g flour
250g Peach and Amaretto Jam( I used homemade Apricot Jam and I added a little almond extract)
Preheat the oven to 180 C or 350 degrees F. Line a 20x30cm tin with parchment paper.
Cream butter, sugar and vanilla together. Add the flour and mix until just combined, but still crumbly.
Put 3/4 of the dough into the tin, and press until flat. Bake for 10 min. Remove from the oven, spread the jam over the crust evenly and sprinkle with the remaining dough. Put back in the oven and bake for another 20 minutes or until lightly golden in color.
Completely cool before cutting into squares.
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