Rasberry Jam Shortbread

This basic shortbread recipe can be used as base for many types of cookies. I sometimes use it as cheesecake crust too.

BASIC SCOTTISH SHORTBREAD

Ingredients:

1 1/4 cups all-purpose flour

3 tablespoons sugar

1/2 cup butter

1. In a mixing bowl stir together the flour and sugar. Then cut in butter till mixture resembles fine crumbs. Form mixture into a ball and knead till smooth.
2. For wedges, on an ungreased cookie sheet pat or roll dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. If desired, use a fork to prick the dough. Using a sharp knife, cut dough circle into 12-16 pie-shaped wedges. Do not separate wedges.
3. Bake in a 325 degree oven for 25-30 minutes or just till edges are lightly browned. Cut into wedges again. Then remove wedges and cool on a wire rack. Makes 12-16.

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RASPBERRY JAM SHORTBREAD

Ingredients

1 recipe Basic Scottish Shortbread

1/4 cup seedless red raspberry jam (substitute strawberry, blackberry if desired)

1/2 of a recipe Powdered Sugar Icing

1. Prepare dough for Basic Scottish Shortbread as directed.
2. After kneading dough, divide dough in half. Shape each portion into an 8-inch roll. Place the rolls 4-5 inches apart on an ungreased cookie sheet. Pat each roll into a 2-inch-wide strip. Using the back of spoon, slightly press a 1-inch-wide indentation lengthwise down the center of each strip.
3. Bake in a 325 degree oven for 25-30 minutes or just till edges are lightly browned. Transfer cookie sheet to a wire rack. If necessary, re-form the indentations in the shortbread. Then immediately spoon the jam evenly into the indentations. While shortbread still is warm, diagonally cut the strips crosswise into 1-inch-wide pieces. Drzzle with Podered Sugar Icing. Cool Completely, then remove cookies from cookie sheet. Makes about 18.

POWDERED SUGAR ICING

In a mixing bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla or several drops almond extract, and 1-2 Tablespoons milk to make of desired consistency. Makes about 1/3 cup.

Scrumptious Coconut Lemon Bars

There is something so sensual and therapeutic about baking… that feeling of fluffy flour and the soft melting butter squishing through your fingers is inexplicable… and yes, I got hooked… More than that, the warm and fuzzy feeling that fills up my ribcage when my neighbors can’t stop ranting and raving about my goodies is pretty hard to match. The spirit of giving is rewarding. “Thou Shalt Love Thy Neighbor as Thyself” has a special meaning to me today.

I’m totally babbling… Hope you enjoy the treat!


These bars have shortbread cookie crust (yummy!!) and are quite easy to make:

Crust – Scottish Shortbread
1 ¼ cups all-purpose flour
3 Tablespoons sugar
½ cub butter

Lemon mixture
2 eggs
¾ cup sugar (I only used ½ cup)
2 Tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3 teaspoons lemon juice
½ teaspoon baking powder
¼ teaspoon salt
1 cup coconut
Powdered sugar (optional)

– In a mixing bowl stir together the flour and sugar. Then cut in butter till mixture resembles fine crumbs. Form mixture into a ball and knead till smooth. (I drizzled a little bit of 1% milk to moist the dough a little bit – the first batch I made was too dry).

– Pat dough into a ungreased 8x8x2-inch baking pan. Bake in 350º oven for 15 minutes.

– Meanwhile, for lemon mixture, in a mixing bowl beat eggs with an electric mixer till foamy. Add sugar, flour, lemon juice, baking power and salt. Beat on medium speed about 3 minutes or till slightly thickened, scraping sides of bowl occasionally. Stir in lemon peel and coconut.

– Pour lemon mixture on top of crust. Bake in the 350º oven for 20 to 25 minutes more or till lightly golden around edges and center to set. Cool in pan on a wire rack. If desired, sift powdered sugar over to. Cut into bars. Make 16 to 24.