Jam-filled shortbread cookies
I want to let you in on a little secret…I love when the “bones” of a recipe can be used for different things – especially when most ingredients can be easily found in your kitchen. When my sister asked me for a Christmas cookie recipe last week, I realized that the only one on my website is my Gingerbread Cookie Recipe that I make every year the minute Band-Aid’s “Do They Know It’s Christmas” starts playing on the radio (look it up millennial and Get Z’s). Since I needed to pull something season-appropriate out of my hat quickly, I turned to a shortbread recipe that I make pretty much year round for my children.
These jam-filled shortbread cookies were born out of a leftover tart shell dough from my Apricot Pistachio Tart. They are VERY easy to make, as long as you remember to keep your butter at room temperature and not to overwork your dough. You can freeze the dough, well-wrapped in clingfilm for up to three months and thaw in the refrigerator before using. Take it one step further and shape the cookies with a cookie-cutter and freeze uncovered on a baking tray. Once frozen solid, story in freezer bags until ready to use. It really is that easy!
Jam Filled Shortbread Cookies – makes approximately 15 3 inch sandwich cookies (30 tops and bottoms)
For the Shortbread
- 250 grams all-purpose flour
- 1/8th teaspoon salt
- 110 grams unsalted butter (about 1 stick), cubed and at room temperature
- 70 grams icing sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon water
For the filling:
Apricot, strawberry, or raspberry jam.
First, put your flour in a large bowl and combine with salt. Lightly combine all the dry ingredients together. Set aside.
Meanwhile, put your butter, sugar, and salt in another bowl and mix the ingredients until just combined using an electric mixer. Add the eggs and mix until just combined. Do not overmix.Gradually add half the flour mixture, and pulse to combine. Add the water with the remaining flour. Pulse until the mixture holds together.
Wrap your dough tightly with plastic wrap. Let it rest for thirty minutes, or up to one hour.
Preheat your oven to 180 degrees Celcius (350 Fahrenheit).
Remove the dough from the refrigerator and let sit until it is pliable, and roll until approximately 1/8th of an inch thick on a lightly-floured surface. Cut the dough using a 3-inch round cookie cutter (feel free to use different sizes and shapes). Dough scraps can be re-rolled twice and cut again.
Using a tiny round, diamond, or star shaped cookie cutter, cut out the center of half the shaped cookies, keeping the other half of the cookies intact. The cookies with the cut out center will be the top, the flat uncut cookies will be your bottom.
Bake the cookies in the center rack of your oven for 10 to 12 minutes, or until lightly browned. Let cool completely before filling.
Assemble your cookies:
Lay the bottom of the cookies on a flat surface. Dollop a a heaped teaspoon full of jam into the center of the cookie. Place cut cookie on top, and press to adhere. If jam squirts out the of the sides, use a little less on the next cookie. Once all cookies have been sandwiched together, sift with icing sugar and serve. *can be stored at room temperature for up to a week