Here is one of my wife’s favorite cookies when we end up spending summer time on the west coast. We have a few favorite bakeries that do a great job of making the delectable cookies. I think these cookies started in Austria, but what inspired me to make this recipe other than my wife loving them; was the fact that I was taking a flight back to Austin and they had a documentary on European baking traditions around the holidays. And to me it was really interesting to see how shortbread is made all over the world and how versatile it is as well. Just a few simple ingredients of butter, sugar, and flour can be the start of something wonderful. I took it a step further by using some of my jams that I had made from the summer fruit. Here is the recipe I hope you enjoy it!

Shortbread

2 sticks of butter

3/4 cup of sugar

2 cups of flour

1 tsp of salt


Raspberry vanilla jam

30oz raspberry

1 1/2 cup sugar

1 cup water

4 tbsp low sugar pectin

1 vanilla bean


Strawberry jam

3lb strawberry

1 2/3 cup water

1 3/4 cup sugar

1 vanilla bean

7 1/2 tbsp low sugar pectin


powder sugar for dusting


For the shortbread, Preheat oven to 350 degrees

Using an electric mixer beat butter until soft and fluffy.  Add granulated sugar and salt and mix well. Then add the flour in 3 stages until just blended.  Take out and form into a round disk. Wrap in parchment paper and cool in the refrigerator for 45 minutes. Then take out and roll the dough into 1/8 inch thickness. Dust your board with flour if you need to. Then using a heart shaped cookie cutter cut out cookies and place on a sheet pan lined with parchment paper. Continue the process until you have all the dough cut out. Then take a smaller size heart shaped cookie cutter and cut the middle out of half of the cookies.

Then place in the oven and bake until golden brown about 12-15 minutes depending on how big of cookies you cut. Take out and allow to cool

To see how to make the jams go here

Then take your jams and fill the bottoms without the small heart shaped cut out. Then dust the tops of the cookies with the small heart shape cut out with powder sugar. Place that on top to sandwich the cookies in between the jam. Continue the process until you have all the cookies finished. Serve and enjoy!

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