Shortbread Jammers Food

JAM SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
• Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
• Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.

SHORTBREAD JAMMERS

Steps:

• Heat oven to 325 degrees. Lightly butter a 8-by-8-inch 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.

BEURRE & SEL JAMMERS

Steps:

• For cookie dough:
• Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.
• Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4" thick. Freeze dough in paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.
• For streusel:
• Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.
• For assembly:
• Arrange a rack in middle of oven; preheat to 350°F.
• Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days.
• Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.
• Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

BERRY SHORTBREAD DREAMS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

SHORTBREAD

Steps:

• In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.

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.

SHORTBREAD JAMMERS

Steps:

• Preheat the oven to 300¼F. Lightly butter a 9x13-inch baking pan or quarter sheet pan. In a large bowl, cream together the butter and sugar. Add in the salt and vanilla and continue to mix until well combined. Stir in the flours until the dough is cohesive. Press the dough evenly into the prepared pan, creating a smooth surface. Using a fork, prick the dough about 20 times, keeping the marks uniform. Bake the shortbread for 35-40 minutes, or until golden around the edges. Remove the pan from the oven; loosen the edges of from the pan using a dull knife. Cool the pan for about 5 minutes. Working with the cookies while they're still warm, carefully turn the entire pan of cookies out onto a clean, flat surface. With the topside up, trim away about 1/4 inch around the border of the cookies. Crumble the scraps into a small bowl and set aside. Cut the slab of cookies into 24 squares, about 2 inches x 2 inches each. Allow squares to cool. Spread a thick layer of jam onto each cookie, and then distribute the crumbs evenly over them