I baked Shortbread Sandwich Cookies for the Home Bakers challenge.The main objective of Home Baker’s Challenge is to learn and
bake together. Thank you very much Priya Suresh and Viji for this wonderful and
delightful challenge.
The cookies
are baked, cooled, spread with a thin layer of jam, then dusted with
powdered sugar. A little more jam can be placed in the cookie top hole
to fill the space and cover up the dusted sugar. These cookies are
pretty delicious and irresistible!
Ingredients:
All purpose flour – 3 ½ Cup + more for dusting the work
surface & rolling pin
Salt – ¼ Tsp
Unsalted butter – 1 ½ Cup
Granulated sugar – 1 Cup
Vanilla essence – 1 Tsp
Raspberry jam or fruit jam of your choice – ¾ Cup( Iused
mixed fruit Jam)
Confectioner’s sugar – For dusting the cut-out cookies.
METHOD
1.Preheat
the oven to 180C
2. In a bowl
mix together butter and sugar until they are just combined.
3.Add the
vanilla to it and mix it once.
4.In
another mixing bowl sift together the flour and salt, then add them to the
butter and sugar mixture and combined well to make dough.
5. Dump onto
a surface dusted with flour and shape into a flat disk. Wrap in plastic and
chill for 30 minu
6.Roll the
dough ¼ inch thick and cut 2 ¾ inch rounds with a plain or fluted cutter.
7.With
½ of the rounds, cut a hole from the middle of each round with a heart or round
shaped cutter. Place all the cookies on an ungreased baking sheet and chill for
15 minutes.
8.Bake the
cookies for 10 to 15 minutes, until the edges begin to brown. Allow to cool to
room temperature.
Spread
the jam on the flat side of each solid coo
9.Dust the
top of the cut-out cookies with confectioner’s sugar and press the flat sides
together, with the jam in the middle and the confectioner’s sugar on the
top.
