Last week we made sugar cookie a la egg shell- luckily, no egg shells were found in the finished product... this week, my daughter helped with one cookie and after rolling it into a ball she proceeded to lick her entire hand... thus ending her apprenticeship. Such a funny little girl. She couldn't figure out why I wouldn't let her do any more!!! Her hands were clean!
I always thought it was harder to make shortbread, but apparently not. I couldn't believe how easy it was- and I got it right on my first try! So I've posted the recipe below. You will love them-
Shortbread with Strawberry Jelly
about 18 cookies
* 1/2 cup sugar
* 1/2 cup (1 stick) butter
* 1/2 cup shortening
* 1 egg yolk
* 1 teaspoon almond extract
* 2 1/4 cups all-purpose flour
* 1/2 cup Strawberry Preserves
Preheat the oven to 350 F. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract. Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper. Using your thumb press the down on the cookie. Fill the dimple with about 1 tsp of Strawberry preserves.
Bake for 20 – 25 minutes, or until light golden brown. Tranfer to cooling rack.
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