Italian Shortbread With Almonds And Jam Food

ITALIAN SHORTBREAD WITH ALMONDS AND JAM

Steps:

• 1. Preheat oven to 350 and set a rack in middle level. Have ready a 9 inch ungreased fluted springform pan or if you don't have one, you can use a nine inch pie pan.
• 2. Beat butter and sugar on medium speed in stand mixer or with hand held mixer. It will take a little longer with handheld mixer. Beat for 3 to 4 minutes or til very light, scraping down sides of bowl and paddle from time to time. Add almond extract and bean on medium peed for 30 seconds more to blend well.
• 3. In small bowl, whisk flour and salt together. Add to the butter mixture and beat on low speed, just til dough is stiff. Remove 1/2 cup of the dough and spread on small plate in thin layer. Place in freezer.
• 4. Press remaining dough evenly into the pan. It can be a little higher at the edge but the center shouldn't be elevated. Spread jam evenly over dough to within an inch of the edge. Retrieve the remaining dough from freezer and crumble it over the jam, allowing some of the jam to peek through. Sprinkle the almonds evenly over to top
• 5. Bake for 40 to 50 minutes or til golden brown. Remove from oven and let cool completely on wire rack. Stand the pan on a heavy can to remove the sides. The rim will just fall away. Transfer shortbread, still on the pan bottom to a platter or use a spatula to remove it form pan. to serve,dust with powdered sugar, if desired and either break into serving pieces or let your guests break off pieces as they like. Note: You can make the shortbread, unbaked up to 1 month ahead. Wrap it twice in plastic wrap and freeze it on a flat surface. To bake the shortbread, unwrap it and set it frozen in the oven. Allow a few extra minutes of baking time. If you like, you can you can omit the jam. Just press all the dough into the pan and top it with the almonds. You might want to add the grated zest of a lemon (I'd try an orange, too) to the dough along with the almond extract.

ITALIAN SHORTBREAD WITH ALMONDS AND JAM

Steps:

• Preheat oven to 350°F and set the rack in the middle of the oven.
• Have ready a 9-inch ungreased springform pan.
• Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time.
• Add the almond extract and beat on medium speed for 30 more seconds to blend.
• In a small bowl whisk together the flour and salt.
• Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff.
• Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
• Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated.
• Spread the jam evenly over the dough to within an inch of the edge.
• Retrieve the remaining dough from the freezer and crumble it over the jam.
• Sprinkle the almonds evenly over the top.
• Bake the shortbread for 40-50 minutes, or until golden brown.
• Remove from the oven and let cool completely on a rack before removing from pan.
• Cut the shortbread into serving size triangles.
• Freezes well.

SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS

Steps:

• Cream butter and sugar
• Beat in extract
• Gradually blend in flour
• Cover and refrigerate for an hour
• Roll into one-inch balls and place one inch apart on un-greased cookie sheet
• With the end of a wooden spoon make a indention in the ball and fill with jam
• I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
• Bake at 350 for 14 to 18 minute.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.