Jam Shortbread Cookies
These beautiful jam shortbread cookies are crisp, buttery and filled with lots of sweet jam! They're always well-received at any kind of gathering.
Servings 12 cookies
Calories 157kcal
Ingredients
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 cup (110g) granulated sugar
- 1 teaspoon (4g) vanilla extract
- 1 cup plus 2 tablespoons (150g) all-purpose flour (spooned and leveled)
- 1/4 teaspoon (2g) kosher salt
- 6 teaspoons fruit jam of your choice
- Powdered sugar for topping
Instructions
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
- Add vanilla, flour, and salt to butter mixture and beat well until thick crumbs form. Use your hands to press the crumbs into a smooth ball. Divide dough into 12 portions and roll into smooth balls. Chill dough balls in refrigerator 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F and line a large sheet pan with parchment paper. Place chilled dough balls 2 inches apart on sheet pan.
- Bake cookies at 350F 11-15 minutes or until edges just start to turn golden-brown. Use your thumb or the back of a teaspoon to indent the center of each cookie while still warm. Fill each cookie with 1/2 teaspoon jam.
- Cool cookies 10 minutes on baking sheet, then transfer to a wire cooling rack to cool completely. Dust cookies with powdered sugar before serving. Enjoy!
Notes
Storing Instructions
Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.
Nutrition
Serving: 1 cookie | Calories: 157kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 42mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 247IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 1mg