SHORTBREAD WITH JAM RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Steps:

• Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
• Using a pencil, draw an 18cm diameter circle on baking paper, then turn paper over so pencil marking faces down.
• Using an electric mixer, beat butter and sifted icing sugar in a medium bowl until light and creamy. Gradually add sifted flour and cornflour. Turn out onto a floured surface; knead until dough is smooth.
• Divide dough into 2 portions. Using marked circle as a guide, shape each portion on a prepared tray.
• Smooth surface with a palette knife. Using fingers, crimp edges then prick surface with a fork. Using a sharp knife, score 8 wedges on each disc. Bake 10 minutes.
• Reduce oven temperature to slow, 150°C (130°C fan-forced).
• Bake shortbread a further 40 minutes, or until light golden. Cool 10 minutes on trays. Transfer to a wire rack to cool completely.
• Using scoring as a guide, cut into wedges. Serve dusted with extra icing sugar.