Cook the Book: Jammies
These Jammies from The King Arthur Flour Cookie Companion are a lazy person's linzer cookie. They have all of the buttery deliciousness and jammy goodness without the need for a rolling pin or cookie cutters. They are made from an effortless shortbread dough that's patted into a round cake pan then topped with jam and crumbled cookies.
You end up with cookie slices that technically might not be considered a pizookie but, with their gold crust and red jam topping, they look pretty darn close to a tiny slice of pizza.
It had been a while since I had baked shortbread. I forgot that it's not your typical cookie dough. Not at all sticky and barely moist, the texture is sandy and coarse. But once you place the dough into the cake pans and tap it down, the baking brings it together nicely. The disks emerged from the oven a pale golden brown and slid off the cake pans in one piece despite their brittle texture. They held their shape under the weight of a heavy knife and layer of jam.
I am not going to advocate eating cookies for breakfast but the thick layer of jam makes them somehow more appropriate for pre-noon snacking.
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Cook the Book: Jammies
About This Recipe
|Yield:||22 shortbread wedges|
- 1 cup (2 stick, 8 ounces) unsalted butter
- 1 teaspoon salt
- 3/4 cup (5 1/4 ounces) sugar
- 1 teaspoon vanilla extract
- 2 1/3 cups (10 ounces) unbleached all-purpose flour
- 1 1/4 cups (14 1/2 ounces) jam or preserves
Preheat the oven to 300°F. Lightly grease two 9-inch round cake pans.
In a medium-sized bowl, cream together the butter, salt, sugar, and vanilla, then beat in the flour. Divide the dough in half, and press it into prepared pans, smoothing the surface with your fingers. Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35 to 40 minutes, until it's golden brown around the edges. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cook, it won't cut easily.) Transfer the wedges to a rack to cool.
Crumble two of the shortbread wedges into a small bowl and set aside. Spread the remaining wedges with a thick layer of jam. Sprinkle the reserved crumbs lightly over the jam.