Since I have next week off I decided to make 2 different recipes. This one is the oldest recipe we have made with Baking Yesteryear and it’s one you have most likely tried before. We are heading back to the 12th century Scotland to make short bread cookies. Although shortbread has become associated with Mary, Queen of Scots and the 1600’s the first written record of the recipe was in 1736.
- 1cup butter, no substitutes
- 2⁄3cup sugar
- 1⁄2teaspoon almond extract or 1/2 teaspoon vanilla extract
- 2cups all-purpose flour
- 1⁄2cup jam, for the centers
- Cream butter and sugar
- Beat in extract
- Gradually blend in flour
- Cover and refrigerate for an hour
- Roll into one-inch balls and place one inch apart on un-greased cookie sheet
- With the end of a wooden spoon make a indention in the ball and fill with jam
- I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
- Bake at 350 for 14 to 18 minute.
Now let’s try the shortbread cookies with Nic!
Now we head back with Tyler and try the Shortbread cookies!
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