Strawberry Shortbread Cookies

from Great Canadian Cookies
Pamela Steel

Strawberry Shortbread Cookies? Why not? We have transformed this traditional dessert into a cookie format. For extra authenticity, add a thin layer of whipped cream on top of the jam.

1/3 cup (75 ml) soft butter
1 cup (250 ml) sugar
2 eggs
1 tsp (5 ml) vanilla
1/4 tsp (1 ml) salt
1/2 cup (125 ml) strawberry jam

Preheat oven to 375° F (190° C).

Cream together butter and sugar. Beat in eggs, one at a time, then vanilla. In a separate bowl mix together flour and salt. Stir flour mixture into creamed mixture in thirds.

Between two sheets of waxed paper, roll out dough to 1/4 inch (5 mm) thickness. Place in freezer for 15 minutes. Cut the dough into rounds using 2-inch (5 cm) cookie cutters. Place 2 inches (5 cm) apart on a parchment-lined cookie sheet.

Bake for 13 to 15 minutes or until golden. Transfer to cooling racks.

Once cool, spread strawberry jam on the top half of the cookies and top with the plain cookies to make a sandwich. Add a drop of jam on top of each one.

Makes about 12 cookies

The Cookbook Store
850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018
fax 416.920.3271
cooking@ican.net

Please note that all prices are in Canadian dollars, and are subject to change without notice.

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