MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shortbread Jammers
Categories: Cookies, Snacks, Fruits
     Yield: 16 servings

   1/2 lb Unsalted butter; room temp
   3/4 c  Granulated sugar
     1 ts Fine sea salt
     1 ts Vanilla extract
     2 c  A-P flour
   1/3 c  Rice flour (A-P flour may be
          - substituted)
     1 c  Thick fruit jam, preserves
          - or marmalade

 Set oven @ 325 F/165 C.

 Lightly butter a 8x8" baking dish. In the bowl of a
 standing mixer (or in a large bowl if using a hand
 mixer), beat the butter and sugar at medium speed for
 about 3 minutes. Add the salt and vanilla and continue
 to beat until well combined. Add the flours and continue
 to beat until the dough comes together.

 Press the dough evenly into the prepared pan, smoothing
 the surface. Prick it with a fork in about 20 places.
 Bake for 35 minutes, or until golden around the edges.
 Slide a dull knife along the edges. Cool for 5 minutes.

 Carefully turn the slab of shortbread out onto a clean
 surface. With a knife, trim 1 inch from one of the
 sides. Crumble the trimmings into a bowl and cover with
 plastic wrap. Cut the rest of the shortbread into 16
 squares and allow to cool.

 Spread a thick layer of jam on each square, and then
 sprinkle with the crumbs. Layered between plastic wrap
 or wax paper in an airtight container, the cookies will
 keep for 3 to 4 days.

 Recipe from: "The King Arthur Flour Cookie Companion"

 Adapted by: The New York Times

 Yield: 16 squares

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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