June's Shortbread

By srumbel

So, I decided to share this recipe for June’s shortbread today because it’s a fool-proof recipe with 4 main ingredients that will blow.your.minds. Who knew shortbread could be so delicious?
from laurenslatest.com

Ingredients

• filling:
• 1 cup room temperature, very soft butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 1/4 cups all purpose flour
• 2/3 cup jam, preserves or nutella
• icing:
• 1/2 cup powdered sugar
• 1-2 teaspoons milk
• 1/2 teaspoon vanilla

Preparation

Step 1

Lauren's Latest

I'm Lauren!
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June’s Shortbread

Dec 21, 2015 | dessert, Recipe Index, Food |
7 comments

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There once was a lady named June.

June was friends with my Mom.

June made this amazing shortbread.

Once day, my Mom asked June for the recipe.

June said “ok” and my family has been making this ever since.

Since I can remember, my Mom has been making this recipe for Christmas every year. She made it for my teachers at school. She made it for Christmas parties. She made it for cookie exchanges. She made it because we would request it. Why? Because everyone who tried this angelic shortbread loves it and then proceeds to ask for June’s recipe.

So, I decided to share this recipe for June’s shortbread today because it’s a fool-proof recipe with 4 main ingredients that will blow.your.minds. Who knew shortbread could be so delicious? Not this girl. But I grew up eating this for 29+ years, soooo all shortbread in comparison can’t hold its own.

Even my husband who HATES shortbread loves {and will eat all of} this shortbread. It’s probably a 50 year old tried and true family favorite recipe that you too can make and enjoy with the ones you love.

Here’s how to make it:

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Stir very soft, room-temperature butter together with vanilla, sugar and flour. If you’re using unsalted butter, add in 1/2 teaspoon salt. After a quick mix with a hand-mixer, it’ll look like this isn’t much of a dough at all; just crumbles. NEVER FEAR!

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If you grab a handful and squeeze it together, it should stay put.

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Now, form the dough into 4 even, skinny logs the length of your cookie sheets. I use parchment paper, but that’s totally optional.

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Using your finger, push an indentation down the center of each log to create a valley.

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Once all these logs are formed, bake 12-15 minutes at 325 degrees. Mine were done right at 14 minutes.

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They will spread a little, but that’s totally normal! Let these cool completely.

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Now comes the fun part!! Fill each log with whatever you like. I used strawberry jam because that is what I had, but I’ve used peach preserves, blackberry jam and even nutella before. It’s all delish.

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And then if you feel so inclined, drizzle over an easy icing made from powdered sugar, milk and vanilla.

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I like to let the icing set up a little bit before slicing into pieces, but that is totally optional. These are pretty addicting, so I won’t judge if you happen to snarf one or two of these logs immediately.

Enjoy this little taste of home from me to you!! Merry Christmas, friends!
Print
June's Shortbread
Yield: 4 logs; 60 pieces Prep Time: 45 minutes Cook Time: 15 minutes Total Time: 1 hour

Directions:

Preheat oven to 325 degrees.

Line baking sheet with parchment paper and set aside.

In a large bowl, mix butter, sugar, vanilla and flour together until incorporated. Dough should hold its shape when squeezed together. Divide dough into 4 equal portions and form into logs down the length of the cookie sheet. Press your finger into the center to create an indent all down each log. Bake 12-15 minutes. Cool completely.

Fill each log with jam.

Mix all ingredients together for the icing until its the constancy of white school glue. Drizzle over each log generously. Cut into diagonal pieces once icing has set for 20 minutes or so.
Yield: 4 logs; 60 pieces