Buttery Shortbread with Jam Centers (Print Version)

Buttery shortbread cookies with sweet jam centers and tender crumb

# What You’ll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 large egg yolks
04 - 1 teaspoon vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/4 teaspoon fine sea salt

→ Filling

07 - 1/2 cup fruit jam or preserves (raspberry, apricot, or strawberry)

# Step-by-Step:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and sugar until light and fluffy.
03 - Beat in the egg yolks and vanilla extract until fully combined.
04 - Add the flour and salt, mixing just until a soft dough forms.
05 - Scoop and roll the dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
06 - Using your thumb or the back of a small spoon, gently press an indentation into the center of each ball.
07 - Fill each indentation with about 1/2 teaspoon of jam.
08 - Bake for 12-15 minutes, until the edges are just golden.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The dough comes together in minutes and bakes into buttery perfection that melts in your mouth
  • These cookies look fancy enough for gift boxes but are actually incredibly forgiving and simple
02 -
  • Warm dough spreads more, so chill your bowl for 10 minutes if the dough feels soft or sticky
  • The indentations will shrink slightly during baking, so press deeper than you think you need to
03 -
  • Use a 1 2 teaspoon measuring spoon to fill the indentations consistently and prevent overflow
  • If your dough cracks when pressing the indentations, let it warm slightly or smooth the cracks with damp fingers
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