Shortbread Cookies with Raspberry Jam

The September issue of bon appetit was "The Restaurant Issue". It was chocked full of sweet and savory recipes from world renowned chefs across America. These shortbread cookies caught my eye because they reminded me of one of my favorite childhood cookies, Pepperidge Farm's Verona. I bet that you already have all of these ingredients in your pantry and if you are not a fan of raspberry jam feel free to substitute with another flavor but I will say that the raspberry is divine!

Source: bon appetit September 2011

You Will Need:

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 10 1/2 Tbsp salted butter, room temperature
• 1 large egg yolk
• 1 large egg
• 3 Tbsp raspberry jam

Here We Go:

• Preheat oven to 400 degrees
• Whisk flour, sugar and baking powder in large bowl
• Add butter; using your fingertips, rub in butter until coarse meal forms
• Whisk egg and yolk in a bowl; add to flour mixture; stir to blend
• Line 2 baking sheets with parchment paper
• Measure dough by 2 Tbsp and roll into balls
• Place on prepared sheets about 2 inches apart
• Make an indentation in center of each ball and fill with 1/2 tsp jam
• Bake cookies until golden brown, about 12-14 minutes
• Transfer to wire rack to cool

Makes about 16 cookies
Happy Feasting!