Strawberry and raspberry jam elevates already-perfect buttery shortbread and turns it into an even more scrumptious treat.
- Prep time 30 minutes
- Total time 1 hour
Preheat oven to 325°F. Line baking sheet with parchment paper.
In bowl, beat together butter, all but 1 tsp of the sugar and salt; stir in vanilla. Stir in flour just until combined.
Divide dough in half. On lightly floured surface, roll each half into 8-inch log. Arrange, 2 inches apart, on prepared pan.
Press handle of wooden spoon lengthwise along centre of each log to create 1/4-inch deep groove; refrigerate for 10 minutes. Fill grooves with jam; sprinkle remaining sugar over edges.
Bake until golden brown, about 25 minutes. While still warm, slice into 1/2-inch thick bars.
Test Kitchen Tip: In place of strawberry or raspberry jam, substitute with your family favourite. We’re quite fond of apricot for these buttery bites.
Makes about 30 bars.
Nutritional facts PER BAR: about
- Sodium 1 mg
- Protein 1 g
- Calories 51
- Total fat 3 g
- Potassium 6 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 1
- Folate 4
- Vitamin A 3