Shortbread Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Your favorite jam/jelly spread

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 cup Flour
  • 1/2 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 3/4 cup Butter

Found on busycreatingmemories.com

Description

Ingredients

• ¾ c butter, softened
• ⅔ c sugar
• 1 egg
• 1 tsp vanilla
• 2 c flour
• ½ tsp baking powder
• ½ tsp salt
• Your favorite jam/jelly Spread

Directions

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.
• Divide dough into four equal portions. (I doubled the recipe, so I was making 8 portions)
• Take each portion and roll it into a log the length of the Cookie sheet. You can fit up to 3-4 logs on a regular cookie sheet.
• Now make the cookie dough into a shape by placing your finger in the middle of the roll and indent the log.
• Use your other hand to help hold up the sides of the canoe to make a deep indention with high sides. It is easier if you can indent with one finger and hold up the side with the other hand at the same time.
• Gently spoon your favorite Jam, Jelly or spread into the indention of the canoe.
• Be sure not to overfill or it will make a mess when baking or cutting.
• (Ive used Strawberry-Rhubarb jam and Blueberry-Rhubarb jam for the Holiday treats. But it is also delicious with Strawberry, Raspberry, Peach, or Apricot jams, and even Apple butter. This is where your imagination will create your variety)
• Bake the cookies at 350 Degrees for 15-20 minutes or until lightly golden.
• Check at 15 min.
• When they are finished baking, remove from oven and let cool for 12 minutes.
• Then cut diagonally into ¾-in slices.
• Remove to wire racks to cool completely.