Shortbread Cookies with Preserves

​Melt in your mouth shortbread cookies topped with Loveless Cafe Preserves and drizzled with dark chocolate…. Yum!

Servings: 4-6

Pecan Shortbread Cookie

Ingredients

• 2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter (softened)
• 1/2 cup confectioner sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup pecan pieces (finely chopped)

Directions

1. ​In a medium size bowl, sift the flour with the baking powder, set aside.
2. Cream the butter with the sugar and vanilla until light and fluffy. Gradually add in the flour mixture.
3. Stir in the pecans, you will have a nice ball of dough.
4. Wrap dough in plastic wrap and chill for at least 2 hours.
5. Preheat oven to 300°F just before you are ready to bake.
6. Roll out the dough onto a floured board to 1/4 “thickness. Cut into any shape. We made heart shapes for February!
7. Bake on ungreased cookie sheets for 20 minutes in preheated 300°F oven or until edges are lightly browned.

Preserves and Chocolate Drizzle

Ingredients

• 1/2 - 3/4 cup Loveless Cafe Preserves (Blackberry, Peach or Strawberry)
• 1 cup dark chocolate chips
• 2 tablespoons unsalted butter (room temperature)

Directions

1. Thinly ​spread your favorite Loveless Cafe Preserves on top of each cooled cookie, and set aside on a piece of wax paper or aluminum foil.
2. Place the chocolate chips and butter in a microwave safe bowl.
3. Microwave for 30 second intervals, stirring in between, until the chips and butter are completely melted.
4. Drizzle the melted chocolate over the cookies.
5. Chill (best if kept chilled until time to serve).