baking 1850s Christmas cookies! | Scottish shortbread recipe

Cream 1 cup of plain unsalted butter in a bowl.

Add 1 cup of icing sugar (powdered sugar) to the creamed butter and mix until combined.

Add 2 cups of plain all-purpose flour to the mixture and combine.

Finally, add 1/2 cup of Gerber instant rice cereal to the dough and mix until fully incorporated.

Knead the dough and form it into a disc.

Place the dough on a piece of parchment paper and cover it with another piece of parchment paper to roll it out.

Roll out the dough until it's about 1/4 inch thick.

Use cookie cutters to cut out shapes from the rolled dough.

Use a smaller cookie cutter to cut out the center of half of the cookies to create a window for the jam.

Transfer the cookies to a baking tray.

Preheat the oven to 350°F (175°C).

Bake the cookies for 12 to 15 minutes until they are light brown.

Remove the cookies from the oven and let them cool.

Spread raspberry jam on the bottom cookie and place the cookie with the cut-out on top to create a sandwich.

Equipment Needed

Spice Level:

Dietary