Polka Dot Shortbread Recipe

1. 1

   Adjust oven rack to middle position and preheat oven to 350u00b0F. Line two baking sheets with parchment paper.

2. 2

   In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy, 3 minutes. Add salt and flour and beat until just combined. Divide dough in two equal pieces. Press each piece into a 7- by 7-inch square, one on each baking sheet.

3. 3

   Use a knife to lightly score each square of dough into 9 squares. Use the fat end of a chopstick to press holes all over dough, though don't poke through completely. Bake until shortbread is golden, about 35 minutes. Take out of the oven and while dough is still a little soft, press down on holes again to deepen imprint. Let cool completely.

4. 4

   Cut dough along score lines to create individual squares. Fill a pastry bag (or a ziplock with one corner cut off) with jam. Pipe a little jam into each square. If transporting, let jam set for 30 minutes before packing.

* Per serving · 4 servings · Values may vary.

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