Lunch: Shortbread Diamond Jammies

Ingredients

2 1/2 stick unsalted butter
1/2 c. each packed light brown sugar and granulated sugar
2 large egg yolks
1/2 tsp. each almond and vanilla extracts
1/4 tsp. salt
3 1/3 c. all-purpose flour
1/2 c. each red raspberry preserves and/or apricot jam
Confectioners' sugar, for dusting
You'll also need: 3-in. and 1 1/2-in. diamond cookie cutters

Instructions

Beat butter, sugars, yolks, extracts and salt in large bowl with mixer on medium speed until creamy. On low speed, beat in flour until just incorporated. Divide dough into four portions; roll each portion between sheets of wax paper to 1/8-in. thick. Slide dough onto baking sheet, stacking dough. Chill 30 minutes or until firm.
Heat oven to 325 °F. Peel top paper off 1 sheet of dough. Cut diamonds with floured 3-in. cutter. Place 1 in. apart on ungreased baking sheet(s). Press dough scraps together and refrigerate.
Bake 14 minutes or until lightly golden at edges and just set on tops. Cool 2 minutes on sheet on a wire rack, then transfer to rack to cool completely.
Cut 3-in. diamonds from another sheet of dough. Transfer diamonds to baking sheet; with floured 1 1/2-in. diamond cutter, cut out centers. Carefully remove centers; add to scraps. Bake and cool cutouts as above.
Repeat with rest of dough, scraps.
Gently spread a generous teaspoon preserves or jam on each whole cookie. Top with cutout cookies; dust with confectioners' sugar.

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