on shortbread~ updated with recipe

don't get me wrong, chocolate is AHmazing. but there are just times, a buttery slice of shortbread and a cup of tea, has it's place in my heart. i must have five recipes for shortbread, when really all a good cook needs, is one. no? ; )

now, i am no baker but~ for me shortbread should be tender, flaky, buttery, a tad salty and should literally melt in your mouth.

"polka dot shortbread" from the cookbook, "screen doors and sweet tea" is right on. one of my favorite cookbooks!

...and those tiny holes in the shortbread? they are filled with strawberry jam and lemon curd. yum! this would be so pretty for the easter table.
ima come back and share the recipe, in case you don't have it. i am running a bit late today and there's some snow on the ground. yes, snow.
you are loved~

“These all butter cookies are dressed up with little dots of jam and lemon curd ( omit the lemon curd for an eggless cookie). The cookies have a great sandy texture from the addition of rice flour , which I love.”

Martha Hall Foose~

Makes 16 cookie wedges

1 3/4 cups unbleached all purpose flour

1/4 cup rice flour

1/2 cup sugar

1/2 tsp salt

1 cup ( 2 sticks ) unsalted butter , cold cut into small pieces

1/2 tsp vanilla extract

2 tbs seedless raspberry jam

2 tbs lemon curd ( or omit for eggless and increase jam by 2 tbs)

Preheat oven to 325*F (350)

In a food processor fitted with the metal blade , blend flours , sugar and salt . Add butter and vanilla and pulse several times to form a dough . Press dough into an 8 inch tart pan with removable bottom or into a 1/4 inch thick round on to a parchment lined baking sheet . Score the dough to mark 16wedges . Bake for 10 minutes. (15-20)

Meanwhile fill 2 small piping bags or sandwich bags with the jam and lemon curd.

Remove shortbread from oven . With a wooden dowel or spoon handle , make small divots around the surface of the dough, pressing about half way through the dough. Fill some dots with the jam and lemon curd. Return to oven and bake 10 more minutes (15-20) or until golden around the edges. Be careful not to let them get too dark; just the edges should begin to brown . Cool in pan on rack .Remove from pan and cut along the scored marks.

note: i used strawberry jam and made sure i just skimmed jam, not large pieces of strawberry. they don't fit through piping bags. 

i  increased my heat to 350 degrees and baked for 15 minutes before and after adding the jam and lemon curd. 

be careful when adding the jam and curd  to the holes, only fill half way up or the holes will overflow. 

enjoy!