Outside today, the thunder is rumbling and the rain is a long steady one that won't quit. We have floodings everywhere. I'm super peeved that I won't be able to plant anything in my garden for at least two weeks now, if it doesn't rain any more between now and then, that is... so if I can't plant, and I'm stuck inside, I may as well bake!
Oh, this one is a simple and pretty treat! I have no stories to tell, no memories about shortbread cookies, but this is a perfect little snack and it is easy to do! Perfect for having that four year-old of yours join in to help!
RASPBERRY-FILLED SHORTBREAD CUTOUTS
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 1/2 cups sifted all-purpose flour
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for an hour.
Preheat oven 300 degrees F.
On lightly sugared surface, roll out dough, one part at a time, about 1/4 inch thick. Use a cookie cutter to cut out cookies. For half of the cookies, use a smaller cookie cutter to cut out heart shape or cut out the center shape by hand. Use whole cookie as a base, and spoon a small amount of jam in center, placing the top cookie (with the center cut out) over the top. Place on ungreased cookie sheet.
Bake 25 to 30 minutes, or until light golden brown around the edges. Cool completely on a wire rack.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg