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A stack of five shortbread cookies with jam and one leaning against the stack.
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5 from 3 votes

Shortbread Cookies with Jam - Revised

This quick, no-chill shortbread recipe with a thick, rich jam is perfect for Christmas, an afternoon snack, or anytime.
Prep Time15 minutes
Total Bake Time8 minutes
Total Time23 minutes
Course: Cookies, Holiday
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 126kcal

Ingredients

  • 1 cup (227 g) Unsalted butter softened
  • cup (80 g) Powdered sugar
  • 2 (2) Egg white
  • 1 Tablespoon (2 teaspoons) Vanilla extract
  • ½ teaspoon (0.5 teaspoon) Salt
  • 2 cups (250 g) All-purpose flour
  • 2 Tablespoon (340 g) Thick jam

Instructions

  • Weigh or measure the powdered sugar into a bowl and set it aside. Next, weigh or measure the flour and salt in another bowl and whisk to blend.
  • Preheat oven to 350°F (175°C or 180°C) so it has time to heat up. Blend powdered sugar and softened butter in a mixer (hand or stand) for 2-3 minutes.
  • I stopped the mixer and scrape down the sides. Then add the egg whites and vanilla extract, mixing until well blended. Slowly add the flour and salt until incorporated into the wet ingredients, about 1 minute. Take the cookie dough out of the mixer bowl and ensure all the little pieces at the bottom of the mixer bowl are incorporated.
  • Line cookie pans with parchment paper and set aside. If it is too stiff, take half of the cookie dough and microwave for 2-3 seconds. You do not want the butter to become a liquid, so only a few seconds in the microwave. Half of the cookie dough will fit into the 16-inch piping bag. You want the dough to be pliable enough to go into a pastry bag and be able to squeeze out the dough through a large open star tip.
  • Pipe 12 onto a pan and make the cookies about 2 inches in diameter. Next, I take a ⅛" teaspoon round end and press a small indent into the middle of each cookie. Take a small amount of jam and fill in the indent. If the piped cookie dough seems soft, refrigerate it for 15 minutes before baking. This will help to keep the rosette shape.
  • Bake for 9-11 minutes at 350°F (175°C or 180°C) or until the sides slightly turn golden brown. Move to a cooling rack right away.

Nutrition

Calories: 126kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 54mg | Potassium: 22mg | Fiber: 1g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg