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Saturday, June 23, 2018




Any flavor of jam that you love will be delicious in these peekaboo treats. We love the deep, celebratory red of seedless raspberry jam, but blackcurrant, apricot and cherry jams all make lovely variations.

Portion size 25 servings
Credits: Canadian Living Magazine: December 2013

1 Basic Shortbread Cookie Dough
1/2 cup seedless raspberry jam
2 tablespoons icing sugar

Between waxed or parchment paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) star-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Using 1-1/2-inch (4 cm) star-shaped cookie cutter, cut out star in the center of half of the cookies, rerolling and cutting scraps.

Arrange whole and cutout cookies, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheets; refrigerate until firm, about 20 minutes.

Bake on top and bottom racks in 325 F (160 C) oven, rotating and switching pans halfway through until edges are lightly golden about 20 minutes. Let cool on pans on racks.

Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.

Spread scant 1 tsp raspberry jam over bottom of each whole cookie. Dust icing sugar over cutout cookies; place on jam filling, sugar side up. 

Make-ahead: Store in an airtight container for up to 1 day.

per cookie: about
FibretraceSodium52 mgSugars7 gProtein1 gCalories131.0Total fat7 gPotassium17 mgCholesterol19 mgSaturated fat5 gTotal carbohydrate15 g

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