I think this is it. This is what all my non-wine drinker friends are getting from me this year.
Filled Double Shortbread
- 8 ounces (1 cup, or 2 sticks) unsalted butter, softened
- 1 tsp. salt
- 5 1/4 ounces sugar
- 1 tsp vanilla extract
- 10 ounces (2 1/3 cups) all purpose flour
- 4 1/2 ounces jam or preserves – raspberry is a favourite
- Pre-heat oven to 300ºF.
- Spray two 8-inch round pans with cooking spray and line with parchment paper.
- Cream butter, salt, sugar and vanilla until well combined.
- Add flour and beat until the dough can hold together and the flour looks to be evenly distributed.
- Divide the dough into four pieces. Press one portion of dough onto the bottom of one pan.
- Spread about 3 tsp. of the jam or preserves on the dough.
- Between two sheets of parchment (or plastic wrap), roll out a second piece of dough to about a little under 1/4 inch and roughly to the diameter of the pan, gently transfer on top of the first dough, making it into a sandwich of sorts.
- Gently pat and pinch to seal any cracks and to seal the edges as well. Don’t worry if you have small cracks and if some of the jam is oozing through. It will still bake fine.
- Dock (pierce) the top with a fork .
- Repeat with the remaining two pieces of dough.
- Bake for 50 – 55 minutes.
- Allow to cool for 10 minutes and gently flip the pans over and allow to cool for another 5. With a very sharp knife, cut into wedges. You must cut the shortbread while it is still warm. Once it is cooled, it will be impossible to cut.
- They can be stored in an airtight container for 3-4 days.
Enjoy!
A few notes:
Use unsalted, good quality butter if you can. The butter flavor is the star in this cookie. If you’ve stored your butter next to that raw shrimp you’ve been meaning to cook for a few days, the cookie will be called Rotten Shrimp Shortbread – I’m not kidding.
Don’t forget the salt. The very subtle hint of salt is what will cut the richness of the shortbread. Essentially allowing you to eat the whole batch.
Seriously, don’t fret about the jam seeping through. Once it is baked and cut, it will be fine.
I often double the recipe and make this in a half-sheet pan. It is a bit trickier putting the second layer on but I do it in sections and just gently pinch and pat the cracks and edges.
This is also the basic recipe I use for plain shortbread.
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