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Shortbread Stuffed Cookies

ByChris

Ingredients

Filling

  • Base
  • 2tbsp starch
  • 1tbsp water
  • 1/2 cup sugar
  • Lemon
    • 1tsp lemon zest
    • yellow coloring
    • 90ml lemon juice

— or —

  • Lime
    • 1tsp lime zest
    • green coloring
    • 90ml lime juice

— or —

  • Strawberry
    • 40ml lemon juice 
    • 1/2 cup strawberry jam 
    • 2tbs water

 

Shortbread

  • 142g butter or 135g coconut oil
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs beaten
  • 2 cups flour
  •  

Procedure

Filling:

in a small bowl, mix the starch, 1/2 of the lemon juice and water until completely dissolved. Set aside

In a small pot, add the rest of the lemon juice (or lime or jam and water), sugar and zest and bring to a gentle boil. When the sugar is dissolved, slowly add the starch and water slurry and cook until thickened. Add the coloring and whisk off heat until uniform. Set aside.

Shortbread:

  • preheat oven to 325°F
  • Cream together the butter or coconut oil with the sugar, salt and vanilla
  • Add the beaten eggs then, once incorporated, slowly mix in the flour.
  • Form into little balls and place on silicone or parchment covered baking sheet.
  • Press down in each center about 1/2 way with thumb or back of spoon.
  • Fill in with chosen filling
  • bake at 325°F for 15 minutes

 

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