Page 9 - The Health Fairy Magazine- Febuary eddition

shortbread
with jam hearts
method
In a bowl mix the flour with the salt.
beat the butter until smooth (about 1 minute) then add the sugar and beat until well combined. stir in the vanilla extract.
Gently stir in the flour mixture just until incorporated.
Divide the dough in half and then
roll each half between two sheets of parchment or wax paper until it is
about 6mm thick. Place the dough on a baking sheet (along with the parchment paper) and place in the fridge until firm (about 30-60 minutes).
ingredients:
260g all-purpose
1/4 teaspoon salt
225g butter
(at room temperature)
60g icing sugar
1 tsp vanilla extract
Once chilled, remove from fridge and peel off
the top piece of baking paper. Using a 7 cm heart
shaped cookie cutter, cut out the cookies. Use a
smaller heart shaped cookie cutter to cut out the
center of half of the cookies. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie to see the jam underneath.) Place the cookies on a baking sheet lined with baking paper. Then put the baking sheet with the unbaked cookies in the fridge to chill while you preheat the oven to 180 degrees.
Bake the cookies for about 10 minutes, or just until cookies are lightly browned around the edges. Cool on a wire rack.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust tops with the icing sugar.
On the bottom surface of the full cookie spread a thin layer of jam (about 1/2 teaspoon). Place the cut-out cookie on top and gently sandwich them together .