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Post by becca on Jan 21, 2018 14:11:45 GMT -5
Not recommended if you have begun a new healthy eating program this year.  Shortbread Jammers from NY Times Cooking YIELD16 squares TIME45 minutes Lisa Nicklin for The New York Times With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam or preserve but not jelly, which is too runny. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place. INGREDIENTS ½ pound unsalted butter, at room temperature ¾ cup granulated sugar 1 teaspoon fine sea salt 1 teaspoon vanilla extract 2 cups all-purpose flour ⅓ cup rice flour (all-purpose flour may be substituted) 1 cup thick fruit jam, preserves or marmalade PREPARATION 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. cooking.nytimes.com/recipes/1013391-shortbread-jammersPer commenters, I used a larger pan, an 8x10 brownie pan. 9x9 would work, too. I also put jam on the whole thing first and then cut, far easier. They were even better on day 2. Fantastic with tea. |
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Post by patty on Jan 21, 2018 14:22:32 GMT -5
LOL Not recommended if you have begun a new healthy eating program this year. Shortbread Jammers from NY Times Cooking YIELD16 squares TIME45 minutes Lisa Nicklin for The New York Times With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam or preserve but not jelly, which is too runny. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place. INGREDIENTS ½ pound unsalted butter, at room temperature ¾ cup granulated sugar 1 teaspoon fine sea salt 1 teaspoon vanilla extract 2 cups all-purpose flour ⅓ cup rice flour (all-purpose flour may be substituted) 1 cup thick fruit jam, preserves or marmalade PREPARATION 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. cooking.nytimes.com/recipes/1013391-shortbread-jammersPer commenters, I used a larger pan, an 8x10 brownie pan. 9x9 would work, too. I also put jam on the whole thing first and then cut, far easier. They were even better on day 2. Fantastic with tea. Looks wonderful!! |
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Post by gmaroundthecorner on Jan 21, 2018 14:23:41 GMT -5
They look good and I love shortbread.
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Post by Atty2de on Jan 21, 2018 15:14:42 GMT -5
Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.
They look yummy so...Seriously?
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e11eben
This space for rent
Posts: 14,086
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Post by e11eben on Jan 21, 2018 15:15:19 GMT -5
oh man. I love shortbread.
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Post by becca on Jan 21, 2018 15:15:59 GMT -5
Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days. They look yummy so...Seriously? Ha! They are very rich so if you don't share, they actually do.* *I shared, but just a couple. |
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Post by pickle on Jan 21, 2018 15:21:48 GMT -5
Those look like my kind of dessert.
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Post by lilyofthevalley on Jan 21, 2018 15:26:41 GMT -5
Oh my. Shortbread is my weakness. It's the only dough that I'm tempted to eat while it's still raw. To be honest, I always save myself a little in the bowl for tasting.
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Post by bocabarbara on Jan 21, 2018 15:52:42 GMT -5
Thanks a million. My DH loves shortbread.
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Post by mrsb on Jan 21, 2018 17:49:57 GMT -5
They look WONDERFUL.
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Post by deanna0519 on Jan 21, 2018 19:14:38 GMT -5
Those look delicious. I love shortbread. I have lost track of how many batches of spritz butter cookies I have made since the holidays. So today I changed it up and made brownies. We are, as usual, starting to eat healthy--tomorrow.
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Post by michgirl80 on Jan 21, 2018 19:20:22 GMT -5
Those look amazing
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Post by rhubarbarian on Jan 21, 2018 19:33:53 GMT -5
Cool. I occasionally need to bring a dessert to a potluck. Those look good perfect.
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capesha
Invested
A1C down from 7.7 to 7.2 Slow and steady lives.
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Post by capesha on Jan 21, 2018 20:11:09 GMT -5
My favorite bar pan brownie-ish recipe is really a cheater recipe. You need three store bought items. Chocolate chip cookie dough, Oreo cookies (I like double stuffed) , and a favorite brownie mix.
Press the cookie dough into the bottom of a baking pan. The smaller the pan the thicker the layer. I use a 9”x13” pan. At first you’ll think the cookie dough isn’t going to cover but it will.
Layer the cookies on top of the uncooked dough tight next to each other. 1.5 pk is usually enough. Or scatter the cookies and add any candy you’d like. I like Reece’s Peanutbutter cups.
Now, make the brownie mix following the directions on the box (or make your own homemade). Pour over the cookies and all. Bake until the brownies are done.
This makes a three layered yummy thing. People think you are a genius. I saw the recipe probably on Pinterest or in a magazine and have made it many times. I like to use the orange or red Oreos during the holidays.
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Post by peachsmom on Jan 21, 2018 20:25:57 GMT -5
Those look lovely. They would look even lovlier on a plate in front of me.
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Post by becca on Jan 21, 2018 22:28:06 GMT -5
Those look delicious. I love shortbread. I have lost track of how many batches of spritz butter cookies I have made since the holidays. So today I changed it up and made brownies. We are, as usual, starting to eat healthy--tomorrow. I actually had wanted to make these orange-butter spritz cookies to have with tea at work in the mid-afternoon but I couldn't be bothered with the cookie press so Googled to find something easier and wallah. |
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Post by Oh_Rosi on Jan 21, 2018 23:06:43 GMT -5
These look fabulous. My mother used to make an intensely flavored blackberry jam that would have been fantastic on this. My dad grew the blackberries, an old variety that was really too tart and intensely flavored to eat fresh, but cooked...oh my.
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Post by bbousquet22 on Jan 22, 2018 10:00:53 GMT -5
I've never heard of rice flour. I know it says you can sub all purpose flour. Those sound really good.
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Post by bambam on Jan 22, 2018 10:04:43 GMT -5
Saving this recipe for the holidays next year. Sounds yummy!
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Post by becca on Jan 22, 2018 10:08:24 GMT -5
I've never heard of rice flour. I know it says you can sub all purpose flour. Those sound really good. I used all-purpose, still tasted great and had good texture. |
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Post by bbousquet22 on Jan 22, 2018 10:23:00 GMT -5
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Post by lindarx on Jan 22, 2018 11:42:17 GMT -5
These look great!
Thank you for the recipe and the commentary! |
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strose
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Posts: 19,132
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Post by strose on Jan 22, 2018 11:49:24 GMT -5
I would like a pan of those right now. And for some reason, becca, I really need to know what flavor jam you used. |
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Post by becca on Jan 22, 2018 12:26:44 GMT -5
You're welcome. And strose, raspberry. I love raspberry. |
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Post by chickadee223 on Jan 22, 2018 13:21:47 GMT -5
Thank you so much for sharing - these look incredible! I love shortbread and those little jam thumbprint cookies; this looks like the perfect blend of both those things.
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