My favourite British cookie is simply two melt-in-your-mouth shortbreads sandwiched together with jam and iced with a white confectioners’ glaze, but you can also make thumbprint cookies or plain shortbread cookies with this dough. If your jam has seeds, press it through a sieve before using.
- 3 * 3 1⁄2 cups all-purpose flour
- 1 * 1⁄2 cup cornstarch
- 1 * 1 tsp salt
- 2 * 2 cups unsalted butter, softened
- 1 * 1 1⁄2 cups icing sugar
- 1 * 1⁄2 cup seedless raspberry jam
- 1 * 1 cup icing sugar, approx.
- 1 * 1 tbsp unsalted butter, softened
- 4 * 4 1⁄2 tsp milk
- 1 * 1⁄4 cup dried cherries
Adapted from canadianparents.com
1. Preheat oven to 350°F.
2. Combine flour, cornstarch and salt in a bowl.
3. Combine butter and sugar in a separate large bowl and cream together until smooth.
4. Gradually beat in flour mixture.
5. Roll 1 tbsp dough at a time into a small ball. Flatten with your fingers until ¼ inch thick. Place 1⁄2 inch apart on buttered baking sheets.
6. Bake for 12 minutes, or until creamy coloured and firm to the touch. Cool on wire racks.
7. Spread 1⁄2 tsp jam on half the cookies. Top with remaining cookies.
8. Stir together icing sugar, butter and milk in a small bowl. Add a little more icing sugar if
necessary to make it spreadable.
9. Spread icing over cookies. Top each with a dried cherry. Let sit for 30 minutes before