Jammy Shortbread

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Jammy Robertsons

1/2 c. BUTTER
1/4 c. SUGAR (I used lavender sugar)
1 Tbsp. LEMON ZEST
1 1/2 c. FLOUR
1/4 tsp. BAKING POWDER
A squeeze of LEMON JUICEĀ 
A splash each of VANILLA and ALMOND EXTRACTS
A bit of your favorite FRUIT JAM

Cream butter, sugar and lemon zest until smooth. Add flour and lightly squeeze with fingers until uniformly crumbly. Add lemon juice and the vanilla and almond extracts. Use hands to work into a big ball of thick paste.

Roll out to 1/4″ thick and cut into small squares. Depress your finger into the center of each. Poke little holes with a fork around the edges. Dollop a tiny bit of your favorite jam into the fingerprints. (Pictured: Beverly Kramer’s Homemade Strawberry Jam)

Bake in a moderately hot oven (I use a wood stove, but 350 degrees should work) until lightly brown. Eat with a nice cup of strong, hot tea and a worthy friend.

P.S. I hid a chocolate chip in a couple. Surprise!

Salmonberry Jam

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The red huckleberries are much too scarce to make jam, but they add delightful red polkadots to the flame-orange salmonberry jam.
We used pectin and followed the recipe for blackberry jam. After adding the pectin and while it was still boiling, we added a bit more sugar to make up the sweetness that blackberries have.
Our favorite application: Pancakes with peanut butter and salmonberry jam. Holy cow. Yum.