Go Back
–+ servings
buttery jam filled shortbread cookies

Shortbread Cookies with Jam

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine Scottish
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Silicone spatula
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 Cooling rack
  • 1 teaspoon measure
  • 1 wire sifter
  • 1 plastic wrap roll

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour sifted
  • 1/4 teaspoon fine salt
  • 1/4 cup cornstarch sifted
  • 1/2 cup seedless raspberry jam room temperature
  • 2 tablespoon granulated sugar for sprinkling (optional)

Instructions
 

  • Cream the softened butter and powdered sugar together with the vanilla extract until light and fluffy.
  • Whisk together the flour, salt, and cornstarch in a separate bowl.
  • Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
  • Divide the dough in half, wrap each portion in plastic wrap, and chill for 30 minutes until firm but pliable.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Roll tablespoon-sized balls of dough, place them 2 inches apart on the sheets, and flatten slightly with your palm.
  • Use a teaspoon measure or your thumb to make an indentation in the center of each cookie without cracking the edges.
  • Stir the jam until smooth and spoon about 1/2 teaspoon into each indentation.
  • Bake for 10 to 12 minutes until the edges are just barely golden.
  • Let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Sprinkle lightly with granulated sugar if desired once fully cooled.

Notes

For the most tender crumb, avoid overmixing after adding the dry ingredients and keep the dough cool; if it cracks when you indent, warm it in your hands briefly or rework the edges. You can swap raspberry jam for apricot, strawberry, or lemon curd, but make sure fillings are thick to prevent spreading. If the jam looks runny, simmer it for a few minutes to reduce, then cool before using. For sharp edges and uniform size, use a cookie scoop and re-indenting after 5 minutes of baking helps maintain a deep well. The cookies keep in an airtight container for 4 to 5 days or can be frozen (baked or unbaked) for up to 2 months.
Tried this recipe?Let us know how it was!