Jam filled shortbread cookies

These cookies are best when you let them sit for few days in an airtight container, or a plastic bag. They get softer/chewier, and are sooooooo delicious! Don’t be afraid to put more jam than I did, it is sticky, but after they sit for 2 days the jam hardens, and you will regret you didn’t put more : )

Jam filled shortbread cookies

500 g flour
250 g sugar
300 g vegetable shortening
2 eggs
1 Tsp vanilla extract
2 Tsp baking powder
50 g dark chocolate, melted and cooled a bit
Raspberry jam for filling (or any other, but this one works the best)

Mix flour, vegetable shortening, eggs, sugar, vanilla, and baking powder, and work the dough for at least 7-8 minutes, to get it smooth and workable. Then divide into two, and add melted, slightly cooled chocolate to one half, and mix and incorporate it well.

Roll out each dough to a ¼ inch thickness, and cut out cookies with cookie cutters. Bake each batch for about 7-8 minutes or longer @ 375 F, just don’t over bake them, white ones should still remain fairly white. Once all are baked, sandwich them with jam. Use one chocolate cookie, one vanilla, and raspberry jam, about 1 ½ Tsp of jam for each. Don’t press too hard.

Store in an airtight container or Ziploc type bag for few days. You can also dip the edges in melted milk chocolate after they sat for few days, if it's too much work all at once :)

Tip: I would suggest making plain old round cookies as it is a bit challenging to lift them off the work surface and transfer to a cookie sheet in delicate shapes.  http://cafechocolada.blogspot.com/search?updated-max=2008-12-22T13%3A00%3A00-05%3A00&max-results=4