I thought the pleasingly simple shortbread dough highlighted the raspberry jam that’s spread between the layers but of course you should choose for yourself.
I planned to do just that, but forgot, and I consequentially was glad I did. SK suggests adding some vanilla or lemon (or both) to the dough. The recipe is from Smitten Kitchen, who got it here. Don’t forgo the grating and don’t press down on the grated dough when sprinkling it into the pan-it’s all part of the perfect crumbly, almost coffee-cake texture that makes this cookie shine. It harkens the good old days when mixes weren’t in any pantries and Betty Crocker wasn’t simply a name on a box. It takes a little elbow grease-you need to grate the frozen dough-but it’s the perfect cookie to make for your family, or your boss, or anyone you want to please. When someone asked what it was, my father chimed in: Who cares what it is! It’s delicious! And my father is the pickiest eater I know.
The most impressive cookie I had to offer this Christmas. Plus, this is not just a cookie-it’s a bar cookie and it’s outstanding. I’ve been posting cookies lately but can I (please) post one more? You won’t mind? I promise, after this one I’ll be posting savory eats for at least a week or two.
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