ITALIAN SHORTBREAD COOKIES WITH JAM RECIPES

Steps:

• Preheat oven to 350°F and set the rack in the middle of the oven.
• Have ready a 9-inch ungreased springform pan.
• Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time.
• Add the almond extract and beat on medium speed for 30 more seconds to blend.
• In a small bowl whisk together the flour and salt.
• Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff.
• Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
• Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated.
• Spread the jam evenly over the dough to within an inch of the edge.
• Retrieve the remaining dough from the freezer and crumble it over the jam.
• Sprinkle the almonds evenly over the top.
• Bake the shortbread for 40-50 minutes, or until golden brown.
• Remove from the oven and let cool completely on a rack before removing from pan.
• Cut the shortbread into serving size triangles.
• Freezes well.

Steps:

• 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.