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.
2 cups of non-bleached flour
3/4 cup icing sugar
1 cup of salted butter
2 tsps almond extract
seedless raspberry jam
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!
Please hop over to read more about : An Historian About Town and her Baking