shortbread-cookies-tx

Well, here I am, up late getting our second day of Christmas going.

Coincidentally, someone VERY nice in our neighborhood has made our family the recipient of a Twelve Days of Christmas. This morning, on our way to school, we found a bag full of goodies that someone had left on our door last night. Tonight, they left us another bag. My kids can’t stop talking about it, and we are thrilled.

It’s amazing how my kids and I have been watched over by God these last couple of years, and how sometimes He sends angels in the form of neighborhood friends to help us. Since I am on the subject, last winter—maybe it was early spring—we were having some financial trouble, when out of nowhere, we found an anonymous money order that exactly covered what we needed. How can you even express enough thanks for something like that? As difficult as things were at the time, those people might as well have been saving our lives. If you by any chance read my blog, thank you. Thank you. Thank you.

These shortbread cookies are a favorite of ours, especially around the holidays. You can include them on a cookie plate with other types of cookies, or just by themselves.

shortbread-cookies-

chocolate dipped shortbread sandwich cookies

2 sticks (16 tablespoons) unsalted butter at room temperature
2/3 cup sugar
1/2 teaspoon kosher salt
2 cups unbleached all-purpose flour
8 ounces seedless strawberry jam (my favorite is Smucker’s All Fruit)
6-8 ounces semi sweet chocolate

1. Preheat oven 325 degrees (165 degrees celsius). In the bowl of an electric mixer, cream the butter, sugar, and salt until smooth. Add flour and mix until just incorporated.

2. Place dough in plastic wrap and refrigerate for 20 minutes.

3. Roll out dough to 1/8″ to 1/4″ thick. Cut into ovals and place on baking sheets. Use tiny Christmas shaped cookie cutters to cut out small shapes from half of the ovals*, and refrigerate for 5-10 minutes. Bake for 12-15 minutes, or until slightly firm to the touch. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

4. Flip over solid cookies, and place about a teaspoon of jam on each one. Cover each with a cut out cookie.

5. Melt chocolate in the microwave at 30 second intervals. Dip sandwiches about a fourth of the way up and place on a parchment lined cookie sheet. Chill until chocolate is set, about 30 minutes. Keep in an airtight container for 2-3 days, or in an airtight container in the freezer for up to a month.

*If any of your cookies are not all the same thickness, then cut the mini shapes out of the thicker cookies to even out any spreading that will occur in the oven.