Over the summer, I brought these fabulous cookies to the beach when we went to enjoy the sunset. They transported very well and everyone loved them. 🙂 Any type of thick fruit jam or marmalade can be spread over the top of the cookie base. By using raspberry jam, I thought that they could be renamed “Easy Linzer Cookies.”
The recipe was adapted from The King Arthur Flour Cookie Companion via The New York Times, contributed by Vanessa Vichit-Vadakan. I baked the cookies in a 9×13-inch pan, per the original recipe; The NYT recently modified the recipe to bake in an 8×8-inch pan. I thought that they were perfect as is, but may “have to” try the thicker version to compare. 😉
Rice flour is suggested to make the cookies more tender. I used all-purpose flour instead and was pleased with the results.
Yield: 24 cookies (9×13-inch pan) or 16 cookies (8×8-inch pan)
- 1/2 pound unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup rice flour (all-purpose flour may be substituted)
- 1 cup thick fruit jam, preserves or marmalade (I used raspberry preserves)
- Heat oven to 325 degrees, preferably on convection.
- Lightly butter a 9×13-inch or 8×8-inch baking dish. Line with parchment and butter the parchment. (I used a lined, metal 9×13-inch baking pan.)
- 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 30 to 35 minutes, rotating the pan halfway through cooking, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes. (an 8×8-inch pan may require a longer baking time)
- Using the parchment, lift 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 24 squares (9×13-inch pan) or 16 squares (8×8-inch pan) and allow to cool.
- Spread a thick layer of jam on each square. (I kept the cut cookies together and spread the jam over the top of the entire surface.)
- Sprinkle the reserved crumbs over the top.
Note: Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.