I had some little helpers help me a few weeks back. We made Shortbread cookies. We needed something to spice up these delicious cookies so we decided to make some plum compote and sandwich it with the cookies This combination turned out to be very dangerous, and also a mega addiction.
I have made them several times now, and I go into a shortbread cookie coma every time I take a bite.
Here is a slide show of our fun
1 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Adapted From Ina Gartin’s Shortbread Cookie recipe
3 Tablespoons butter
Wash and slice plums. Place the plums and butter in a medium sauce pan and turn your heat to medium high. Stir occasionally and cook for about 10-15 minutes or until you think they are done. After the plums have broken down, take a potato masher and mash until mixture is soft with no lumps. Take off of burner and let cool for another 10-15 minutes. Sandwich plum compote between two shortbread cookies and enjoy