Brandied Raspberry Shortbread with Red Currant Jam

Tiffany Bannworth

By
@MissAnubis

These are really a take on the classic pinwheel cookies and classic thumbprints cookies.

Delicious and fun, they are an excellent choice for gifting, parties, and especially Christmas. Depending on the chosen decorations, you can make a beautiful poinsettia.

My sons really enjoyed these. Not only did they like the taste, but they nicknamed them "Ninja Stars".


Featured Pinch Tips Video

Comments:

Serves:

3 dozen

Prep:

25 Min

Cook:

5 Min

Ingredients

1 c
butter
1 c
confectioners' sugar
1/4 c
dark brown sugar
1
egg
splash of water or milk
2 tsp
raspberry extract
1 Tbsp
vanilla
2 Tbsp
honey brandy
2 1/2 c
flour
1 tsp
salt
decorations (sprinkles, sugar crystals, etc)
red currant jam

Directions Step-By-Step

1
Take all but the last two ingredients and first mix with a wooden spoon, then start to hand mix. Knead for 4-5 minutes, until a moist ball.
2
Place ball in a covered, greased bowl and refrigerate overnight.
3
Then cut dough in quarters, roll a quarter at a time into a rectangle, making sure to flour the working surface and the rolling pin.
4
I cut a piece of cardboard into a two inch square, then using that as a stencil, cut the dough with a paring knife.
5
After repeating with all four quarters, I ended with 36 (3 dozen) squares.
6
I did about 8 cookies a sheet, but I think you would be able to do 12 a cookies sheet.
7
Place squares on an ungreased sheet. Cut dough like an "X" not connecting in the center.
8
Add decorations, giving a gentle pat. Then fold in the corners. Where the four pieces meet, make a thumbprint.
9
Fill the thumbprint with a little scoop a jam. Repeat with all cookies.
10
Place in a preheated 350F oven for 7 minutes.
11
Allow to cool for 5 minutes before removing from cookie sheet. Enjoy!

About this Recipe

Course/Dish: Cookies, Other Desserts