Jam Filled Butter Shortbread Cookies
Jam filled shortbread cookies are a delightful treat that combines the buttery richness of shortbread with the sweet, tangy flavor of fruit jam. Such a simple and delicious combination for a little taste of sweet and summer.
Equipment
- 1 Stand Mixer or your hands and a large mixing bowl
- 1 Sheet Pan for baking
- 1 Rolling Pin
- 1 tsp or your finger tip
- 1 Small Circler Cookie Cutter or top of smaller glass jar, which is what I used!
- 1 Medium Sized Piping Tip completely optional, absolutely for design for sandwich cookies.
Ingredients
- 2 Cups Flour
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Stick of Butter room temp
- ½ tsp Salt
- ½ tsp Baking Powder
- 1 Large Egg I used medium eggs, so two for medium
- ¼ Cup of Jam of your choice
Instructions
Making our Shortbread Dough
- To begin this recipe, first you'll cut your butter into small cubes. This makes the process of creaming our sugar and butter faster.
- In your stand mixer combine both sugars and your butter. Beat on low- medium, until butter and sugars are a smooth texture. This will help improve the texture of your shortbread cookies.
- Once it hits a smooth texture, its time to add your egg. Turn your mixer down to low speed and add your egg. Mix until just combined, watch for over mixing.
- Next we are going to add our dry ingredients. Turn your mixer back up to low-medium and slowly start adding your flour. Then add your salt and baking powder and mix till combined. Your dough will seem crumbly and dry, continue mixing.
- At this point you could finish out with your hands to get a finished dough ball. Clean bowl = good dough ball.
- Place a clean kitchen towel over your bowl and place in your refrigerator. Let chill for 30 minutes. This will help our cookies keep their shape and concentrate the flavors.
Prepping our Cookies for Baking
- Once your dough has finished chill, its time to prep for the oven.
- On a lightly floured surface, place your dough. Using your rolling pin, start rolling out your dough to ¼ inch thick.
- Use a small circler cookie cutter or any smaller circler items, such as a jar top to cut your dough. On ½ of the cookies you can use the top half of your piping tip to create a small opening, so your jam can peak through.
- Place cooking on a lined sheet tray and place in your freezer for 5 minutes. Preheat your oven at 350℉
Time to Bake and Fill
- Once your cookies are done resting and your oven is preheated, time to bake!
- Bake your cookies for around 12-14, until nice golden brown. Remove from oven and let rest.
- Once your cookies are cool to the touch, lets fill.
- Using your choice of jam, I am using this thespicylime.com/the-best-homemade-strawberry-jam which I made yesterday and has chilled for 24 hours. Start filling your non-circle topped side of cookies.
- Once you have filled your cookies, place the other half of your cookie on top to create the perfect jam filled shortbread cookies! This is perfect for any occasion and prefect for those who prefer a fruity sweet. Enjoy!!
Notes
Tips and Tricks for this recipe,
- Your shortbread dough can be premade up to 2 days in advance.
- You can also freezer your dough even later use.
- Any store bought brand of jam/jelly is absolutely fine, but nothing beats homemade.
- If your feeling really fancy, finish your cookies off with a powdering of powder sugar.
- To store, wrap in cling wrap and keep out at room temp for a few days.
- You can also fill with any crud of your choosing, lemon is fantastic.