This recipe is an old family favorite. I remember making these for my elementary school teachers around Christmas time. There are 6 kids in my family and when we all were in school, my Mom would always opt for this shortbread or her microwave chocolate fudge to make. After I made this a few times, I then understood that she made this shortbread because its quick and easy, takes very few ingredients and looks fancy.
The thing about this shortbread is that you form the dough into long skinny logs, bake them and then fill them with melted chocolate or jam. Then you drizzle some icing over the top and voila! A fancy dessert! Usually we use strawberry or raspberry jam, but I didn’t have any, so I used apricot pineapple! Really, any flavor would work well. Let me know if you venture out and try something new!
Just as a side note, me and the little one are doing a walk through of the apartment we totally have fallen in love with. Gordon is still on his business trip, sadly. He’ll be home by the end of the week! Wahoo! Maybe I’ll make more shortbread to celebrate….
Servings 16 Servings
Preheat oven to 325 degrees. In large bowl, mix butter, sugar, vanilla and flour until combined-it will be crumbly but will stay together when formed into shapes. Divide dough into 4 equal balls. Form each ball into a log the length of the cookie sheet with a depression in the centre. They will be long and skinny, about 1 inch wide. Bake 12-15 minutes. When warm, fill with desired fillings. Mix powdered sugar and milk together to create a runny icing. Using a spoon, drizzle icing over filled shortbread logs. Cut on the diagonal into pieces once cooled.