Buttery Shortbread Peekaboo Cookies Are Perfect For Santa
These cookies will liven up any holiday dinner party this season. Your favourite jam glossily peeks from behind a buttery, sweet shortbread cookie that’s perfect with a cup of tea or glass of milk. It may look like a tree ornament but, trust us, it’s as easy as can be. Make the dough ahead and freeze for a quick and snappy, Christmas treat!
PEEKABOO SHORTBREAD COOKIES
Yields: 24 Servings
Total Time: 2 hrs 20 mins
INGREDIENTS
- 8 ounces unsalted softened butter
- ¾ cup icing sugar
- ½ teaspoon vanilla essence
- ¼ teaspoon salt
- 2 cups flour
- ½ cup sorrel or fruit jelly
- Icing sugar for dusting
DIRECTIONS
- Line a baking sheet with parchment paper.
- Cream butter and icing sugar together.
- Add vanilla and salt and beat until combined.
- Stir in flour until mixture is homogeneous.
- Between two sheets of wax paper, roll out dough to ¼-inch thickness. Using a cookie cutter, punch as many cookies as possible, placing them on baking sheet. Using a smaller cookie cutter, punch the the middle half of the cookies forming a ‘window’ in the cookies.
- Place the baking sheet into the refrigerator and chill for 20 minutes.
- Preheat oven to 325°F.
- After 20 minutes, place the cookies into the oven and bake for 15 minutes or, until edges are golden-brown.
- Remove the cookies out of the oven and allow to cool completely.
- Once cookies have cooled, spread 1 teaspoon of jelly onto the whole cookies. Gently sandwich the ‘windowed’ cookies onto the jelly. Serve and enjoy!
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