These treats are as pretty as they are delicious, with delicate shortbread cookies topped with a glossy meringue border and sweet fruit jam.
Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 2 cups all-purpose flour. 1/2 cup cornstarch. Pinch of salt. 2 egg whites. 1/2 cup granulated sugar. 1/2 tsp cream of tartar. 1/2 cup fruit jam your choice.
Instructions: In a large bowl, cream together the softened butter, powdered sugar, and vanilla extract until light and fluffy. In a separate bowl, whisk together the all-purpose flour, cornstarch, and pinch of salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 325F 165C and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place them on the prepared baking sheet. In a clean, dry bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, and continue beating until stiff, glossy peaks form. Transfer the meringue to a piping bag and pipe a border around the edges of each cookie. Fill the centers of the cookies with a small spoonful of fruit jam. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, the cookies are ready to be enjoyed!
Prep Time: 45 minutes
Cook Time: 15 minutes
Jewelry by Brenna Klassen-Glanzer
