Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
Ingredients
- 0.5 cups butter
- 0.5 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 cups raspberry jam
- 1 cup confectioners' sugar
- 0.25 teaspoons almond extract
- 1 tablespoon hot water
- 0.25 cups candied cherries , chopped
Instructions
-
1
Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
-
2
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
-
3
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
-
4
Spread half of the cookies with jam, and top with remaining cookies.
-
5
Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
Nutrition Facts
Per serving
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