Brandied Raspberry Shortbread with Red Currant Jam
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".
- 1 c
- 1 c
- confectioners' sugar
- 1/4 c
- dark brown sugar
- splash of water or milk
- 2 tsp
- raspberry extract
- 1 Tbsp
- 2 Tbsp
- honey brandy
- 2 1/2 c
- 1 tsp
- decorations (sprinkles, sugar crystals, etc)
- red currant jam
How to Make Brandied Raspberry Shortbread with Red Currant Jam
- 1Take 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.
- 2Place ball in a covered, greased bowl and refrigerate overnight.
- 3Then cut dough in quarters, roll a quarter at a time into a rectangle, making sure to flour the working surface and the rolling pin.
- 4I cut a piece of cardboard into a two inch square, then using that as a stencil, cut the dough with a paring knife.
- 5After repeating with all four quarters, I ended with 36 (3 dozen) squares.
- 6I did about 8 cookies a sheet, but I think you would be able to do 12 a cookies sheet.
- 7Place squares on an ungreased sheet. Cut dough like an "X" not connecting in the center.