3 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp salt
2 cups unsalted butter, softened
1 1/2 cups icing sugar
1/2 cup seedless raspberry jam
Preheat oven to 350°F.
Combine flour, cornstarch and salt in a bowl.
Combine butter and sugar in a separate large bowl and cream together until smooth.
Gradually beat in flour mixture.
Roll 1 tbsp dough at a time into a small ball. Flatten with your fingers until ¼ inch thick. Place 1?2 inch apart on buttered baking sheets.
Bake for 12 minutes, or until creamy coloured and firm to the touch. Cool on wire racks.
Spread 1?2 tsp jam on half the cookies. Top with remaining cookies.
Stir together icing sugar, butter and milk in a small bowl. Add a little more icing sugar if necessary to make it spreadable.
Spread icing over cookies. Top each with a dried cherry. Let sit for 30 minutes before serving.
By Lucy Waverman
This British classic is a simple shortbread sandwich with raspberry jam on the inside and a dried cherry on top.
Excerpted from A Year in Lucy's Kitchen Copyright © 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.