brandied raspberry shortbread with red currant jam

How To Make brandied raspberry shortbread with red currant jam

• 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!
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