Hawaiian Sugar Shortbread Cookies
|1/3||cup plus 1 tablespoon Sugar In The Raw®|
|1 ¼||cups cold unsalted butter, cut into 1-inch cubes|
|2 ¼||cups all-purpose flour|
|Additional Sugar In The Raw® for rolling cookies|
|1/2||cup fruit preserves (pineapple, mango or raspberry recommended)|
Preheat oven to 275°F. Place 2 oven racks in upper and lower thirds of oven.
In a food processor with metal blade, process sugar 1 minute or until very fine. Add butter and pulse until well combined. Add flour and pulse until moist and crumbly and no dry flour particles remain.
Remove dough and place on large piece of plastic wrap. Use the plastic wrap to knead dough lightly until it holds together. Wrap dough tightly and freeze for 30 minutes or refrigerate for several hours until dough is firm enough to handle.
Measure 2 level teaspoons of dough and roll into a 1-inch ball. Roll ball in sugar and place on baking sheet at least 1-inch apart. Flatten slightly and gently use handle of wooden spoon or back of teaspoon to make round indentation in each cookie. Bake 45 minutes, rotating sheets from top to bottom and front to back halfway through baking, until cookies are pale golden color.
Remove from oven and spoon approximately ½ teaspoon fruit preserves in the middle of each cookie. Cool cookies on rack.
Per Serving (2 cookies): 170 calories, 10 g fat (6 g saturated fat), 19 g carbohydrate, 1 g protein, 0 g dietary fiber, 70 mg sodium.