Jam Shortbread
HB-7350 · Hand-built original
Shortbread logs with a deep channel filled with raspberry or apricot jam, baked, sliced on the diagonal and drizzled with a lemon glaze. The logs freeze for half an hour so the channel holds its shape.
Dessert45 minMakes about 2 dozen1134 kcalVegetarianHigh FiberRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:2quantities adjust to match
Ingredients
- ¾ cup (1½ sticks) unsalted butter, preferably cultured, room temperature
- ½ cup granulated sugar
- 1 tsp. finely grated lemon zest
- 1 tsp. vanilla bean paste or vanilla extract
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- 1 large egg yolk
- 2 cups all-purpose flour; plus more for dusting (optional)
- ⅓ cup raspberry or apricot jam (such as Bonne Maman Intense)
- ⅓ cup (1¼ oz; or more) powdered sugar
- 2 tsp. (or more) fresh lemon juice
Method
- Beat the room-temperature butter, granulated sugar, lemon zest, vanilla bean paste or extract and kosher salt with an electric mixer on medium-high for about 3 minutes until light and fluffy, then beat in the egg yolk for about 1 minute and add the flour on low speed until no dry streaks remain.
- Turn the dough out, knead it gently into a ball, split it in half at about 9½ oz each, and roll each half into a log 10 inches long and 1 1/2 inches thick.
- Set the logs 3 inches apart on a large parchment-lined baking sheet and run a finger or the round handle of a wooden spoon down the centre of each one to push a deep channel along its whole length, which will lengthen the logs to about 12 inches, then freeze them for about 30 minutes until firm.
- Meanwhile heat the oven to 350F with a rack in the middle.
- Spoon about 3 tablespoons of the raspberry or apricot jam along the channel of each frozen log and bake for 18 to 20 minutes, until the dough is set and golden brown underneath, then cool the logs on the baking sheet.
- Slice the cooled logs crosswise on a deep diagonal into pieces 1 inch wide with a small knife.
- Whisk the powdered sugar, fresh lemon juice and a large pinch of kosher salt in a small bowl until smooth and thick but pourable, adjusting with more sugar or juice if needed, drizzle the glaze over the sliced cookies and leave them for at least 30 minutes until the glaze sets.
Total: 45 minutes (plus 30 minutes for freezing)
Nutrition (per serving, where published)
1134 kcalCalories
21.2 gProtein
251 gCarbs
6.4 gFat
1.6 gSaturates
5 gFibre
38.7 gSugars
238 mgSodium
92 mgCholesterol
304 mgPotassium
61 mgCalcium
9.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data