Lemon Shortbread Sandwich Cookies

Ingredients:

2 cups (500 mL) Robin Hood® All Purpose Flour
1 cup (250 mL) Canada® Corn Starch
1 cup (250 mL) icing sugar, sifted
2 tbsp (30 mL) grated lemon zest
1 1/2 cups (375 mL) butter, softened
2/3 cup (150 mL) Smucker’s® Pure Jam (of your choice)

Directions:

1. PREHEAT oven to 300°F (150°C).
2. COMBINE flour, corn starch, icing sugar and lemon zest in large bowl. Blend in butter with a wooden spoon then knead dough with hands until a soft, smooth dough forms. Roll dough out on lightly floured surface to 1/8" (3 mm) thick. Cut with 2" (5 cm) round cutter. Place on ungreased baking sheet.
3. BAKE in centre of preheated oven for 10-15 minutes or until edges are just starting to brown. Cool 10 minutes on sheet then remove and cool completely on rack.
4. SPREAD about 1 tsp (5 mL) of your favourite flavour of jam on bottom of half the cookies and place another cookie on top.

Note:

1. Kid friendly recipe: Kids will love rolling & cutting out cookies.
2. Dough can also be shaped into 1” (2.5 cm) balls and flattened.

Featured Products:

Smucker’s^® Pure Strawberry Jam

Robin Hood® All Purpose Flour