Fruit Spread Shortbread cookies
1 c unsalted butter, softened (if using salted butter omit the salt below)
1 1/2 t sea salt
3/4 c Powdered sugar
2 1/2 c cake flour
Cream butter, salt, and powdered sugar. Add flour. Mix until well combined. Add Student Made fruit spread. Wrap dough in saran wrap. Refrigerate at least 30 minutes.
Preheat oven to 350.
Grease 2-8 " square or round pans.
Press dough into prepared pans, 1/4" thick.
You can roll out to 1/4" thick and use your favorite cookie cutter.
Bake 12-15 minutes for pans or 8-10 minutes for cookies.
*For an extra treat, drizzle with melted chocolate.
Store in airtight container.