This year, I got what just might be the greatest birthday gift of all: a jar of goose fat! I used some of it to fry potatoes for a German meal, but was unsure with how to use the rest of it up. I wanted to put it in pastry, but the texture is such that some pastries were out of the question. After some serious soul searching, I felt that the best way to use my goose fat would be in tandem with the blackberry jam I made from last week’s berry picking experience. The result: shortbread with a light, flaky texture and an incredibly rich sweet and savory flavor. I’ll definitely be making these again (if anyone ever has extra goose or duck fat they want to send my way, I would be most appreciative).
1/2 c goose fat
2 tbsp turbinado sugar
1/4 tsp salt
1/4 c granulated sugar
3 tbsp butter, softened
2 1/2 c flour (this may be a bit more or less depending on the texture of the fat, the humidity in the air, etc.)
blackberry jam (about 1/4-1/3 cup)
-Preheat oven to 350 degrees Fahrenheit.
-Cream together all ingredients but the flour and jam using a mixer.
-Gradually add the flour until the dough is very stiff and almost crumbly, but still holds its shape.
-Pinch off about 1 tbsp – 1 1/2 tbsp of dough and shape into a circle with your hands. Depress the center a bit so you have a place to put the jam. Place on a greased cookie sheet.
-Repeat with the rest of the dough.
-Spoon a small amount of jam into the depressions in each cookie.
-Bake for 12-15 minutes, or until they just begin to turn golden (you don’t want to overcook them).