Mini Shortbread with Preserves and Ginger
This whipped style of shortbread is easy to make and roll. A bit of preserve in the centre of these dimpled cookies make them very sweet!
Preparation time: 30 minutes
Cooking time: 15 to 18 minutes (per sheet of cookies)
Makes: 36 to 40 cookies
1 cup (250 mL) butter, at room temperature
1/2 cup (125 mL) golden brown sugar, packed
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) flour
1 tsp (5 mL) ground ginger
1/4 cup (60 mL) preserves, such as orange marmalade, or blackberry, black currant or raspberry jam
Line two large baking sheets with parchment. Place the butter, sugar and vanilla in the bowl of your stand mixture. Put on the paddle attachment and beat these until very light. Beat in the flour and ginger until well combined. Roll the dough into 3/4-inch (2 cm) round balls and place, spacing 2-inches apart, on the baking sheets. Flour the top of your finger and make a deep dimple in the centre of each cookie. Fill each dimple with a 1/4 tsp (1 mL) of your preserve of choose. Chill the cookies in the fridge 20 minutes. Preheat the oven to 300F (150C). Bake the cookies in the middle of the oven, one tray at a time, 15 to 18 minutes, or until they begin to very lightly brown.