Hello everyone! I am the Historian from An Historian About Town, and I’m here to admit that I am a bake-a-holic that will find any reason possible to make a cookie or two dozen. When I saw that Esmé was open to guest bloggers, I knew that it was the perfect opportunity to share one of my favourite (and easiest) shortbread recipes!
Many of my ancestors are Scottish, so I pretty much have shortbread for muscles. At Christmas I make roughly 24 dozen batches of shortbread and bring them to every cookie exchange, potluck, and party on the planet. This is recipe is a little something different from standard shortbread.
Ingredients
2 cups of non-bleached flour
3/4 cup icing sugar
1 cup of salted butter
2 tsps almond extract
seedless raspberry jam
Method
Preheat oven to 350°F.
1. Mix flour, icing sugar, butter, and almond extract in large mixing bowl. You can use a stand mixer or knead by hand – all ingredients should be thoroughly mixed until it is a consistent and pliable dough.
2. Roll and cut cookies; place on cookie tray.
3. Use spoon or thumb to create a dip in the middle of each cookie.
4. Fill dip with seedless raspberry jam.
5. Bake for 7-9 minutes or until golden brown.
**If you don’t have seedless jam, you can push regular raspberry jam through a sieve and remove the seeds yourself.**
Let these cool and then wrap in parchment paper and store in an airtight container OR eat as many as you feel like!
This is an easy and fun recipe that is perfect for any season and any event. They are also perfect if there are kids who want to help with the baking!
Thank you for having me, Esmé!
The Historian!
Please hop over to read more about : An Historian About Town and her Baking
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Reblogged this on The Militant Negro™.
Thanks for sharing this Guest Post – Just happy to like them as well.
ANY cookie, I LIKE!!
If I recall correctly, you’re (have been) a chef! How about you share some of your recipes with us?
I would have to do ’em all from memory, never wrote a recipe down, it comes from having an Eidetic memory. I’ll see what I can do.
Why do you then not participate and do a recipe for the August G…uest posting – have a look at : https://cookandenjoyrecipes.wordpress.com/2017/07/28/august-2017-g/
Let me know if you’re interested
I’ll check it out and see if I have time to do it right. Thank you.
Let me know then I will send you the invite to do the post direct on my blog. I accept posts for the entire month, so you have a lot of time 🙂
Thank you
🙂
I have decided to do what I call a Sicilian meatloaf. So you send me the invite, if you need an e-mail, use this….
An***********@**il.com
Thank you for this offer.
Perfect, I will send it in a minute.
OK, I will look for it.
🙂
Invite done – let me know if you need anything more from my end. Thanks again
Got invite and doing recipe right this minute, will hit “send for review” when I am done and send you my blog logo to add to the post where you deem it would look best.
I don’t take photos of my food so no image of this Sicilian Meatloaf should be used, best if folks try it and don’t be influenced by how mine looks compared to theirs.
Thank you again for this opportunity.
Thanks so much
The honor is all mine.
Thanks, I will review and add your image and let you know the publish date soon
It is complete and sent to you for review, I don’t use this new editor wordpress forced on it’s bloggers, I use the classic old school wordpress editor so I kept a copy of this guest post in case I didn’t do it correctly. My image has been sent to your e-mail addy.
I will check it out after work tonight as well as the email. I will get back to you tonight, have to get to work soon
Real life and especially work always come before out second love, bloggin. Enjoy your day. Namaste.
Most definitely
OK – schedule for release August 4, 2017 at 6am Vancouver, Canada time. Thanks again.
My pleasure, I am so thrilled about this, my first Guest Post ever, you took my virginity!!! 😁🤓😜🌹🤗
It’s my pleasure, a small thank you for all the sharing you do of my posts.
Thank you so much.
You’re welcome