Ingredients
- ½ pound unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup rice flour (all-purpose flour may be substituted)
- 1 cup thick fruit jam, preserves or marmalade
- Nutritional Information
Nutritional analysis per serving (24 servings)
174 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 1 gram protein; 20 milligrams cholesterol; 102 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
24 squares
Preparation
- Heat oven to 325 degrees. Lightly butter a 9-by-13-inch baking dish. 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 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.
- Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the long sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 24 squares and allow to cool.
- Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.
45 minutes
Dining and Cooking