Makes
32 cookies
This shortbread recipe is adapted from a winning recipe in a Gay Lea shortbread contest, sent in by Lisa Mitchel of St. Thomas, Ont. I had an Empire Cookie at a Scottish Event that was made with shortbread instead of the traditional Sugar Cookie dough and it was fabulous.
This is my version of that cookie experience.
INGREDIENTS
- 1 1/2 cups all-purpose flour sifted
- 1/4 cup corn starch sifted
- 1/8 tsp table salt
- 1 cup unsalted butter at room temperature
- 1/2 cup icing sugar
- 1/2 tsp per cookie seedless raspberry jam
Icing
- 1 cup icing sugar
- 1/2 tsp pure almond extract
- water (enough to make a paste)
METHOD
Cookie
- In medium bowl, whisk together flour, corn starch and salt.
- In separate bowl, using a stand mixer on low then medium speed, beat butter and sugar until fluffy. Add flour on the lowest speed until the dough comes together.
- Gently pat dough into oblong block about 2×1-inch thick.
- Cover with parchment paper and refrigerate until very firm, at least 2 hours or overnight and up to 2 weeks.
- Line baking sheet with parchment. Preheat oven 325°F (160°C)
- Slice into 1/8-inch slices.
- Place slices of cookie dough on prepared baking sheet.
- Bake in preheated oven until edges of cookies are golden brown, about 15-17 minutes. Cool on a wire rack.
Icing
- Combine all ingredients to make the icing, not too runny.
Assembling the cookie
- When cookies are completely cooled, spread a tiny amount of seedless raspberry jam onto one side of one cookie.
- Lightly press on top a second cookie. Let set for at least 1 hour.
- Using a small knife, ice ¼ of the cookie at the end. Place back on wire rack until the icing is set.
- Store in a container with a tight-fitting lid between sheets of parchment paper. Eat in three days or freeze for up to 4 weeks.