Strawberry Jam Shortbread Cookies
Buttery shortbread cookies filled with strawberry jam.
Servings 18 double cookies
Ingredients
- 1 Cup Unsalted butter at room temperature (225g)
- 1/2 Cup Sugar (100g)
- 1 Large Egg at room temperature
- 1 teaspoon Vanilla paste or extract
- 2 3/4 Cups All-purpose flour (330g)
- 1/2 Cup Cornstarch (30g)
- 1 teaspoon Baking powder
- 1/2 Cup Strawberry preserves
- 1/4 Cup Powdered sugar (30g)
Instructions
- Preheat the oven to 350F (180C) and line two large cookie sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. About 3-4 minutes.
- Add the egg and vanilla paste and mix to incorporate fully.
- In a medium bowl, sift the flour, cornstarch, and baking powder.
- Gradually add the flour mixture to the butter mixture until you have a smooth dough.
- Divide the dough into two parts, and roll each to 1/4-1/2 inch thickness over a floured surface. (flour your rolling pin as well).
- Cut the dough using a 2-3 inch cookie cutter, and place the cut dough over the prepared cookie pans.
- Use a 1/2-inch round cookie cutter or the back of a piping tip to cut half of the cookies at the center.
- Bake for 12-18 minutes (less time for small/thinner cookies and more time for larger/thicker cookies) until the sides are slightly golden.
- Remove from the oven and allow to cool completely.
- Dust the cookies with the whole in them with powdered sugar and top the rest with 1/2-1 teaspoon of strawberry jam.
- Top with the powdered cookies and serve.
Notes
- Store the cookies at room temperature for up to one week.
- To freeze, line the raw cookie in a container (or a frozen bag) in a single layer, top with parchment paper, and repeat. When ready to bake, line the frozen cookies in a pan lined with parchment paper and bake for 5-7 more minutes.
- To freeze baked cookies, line the cookies as you would with the raw dough and freeze for up to 12 weeks. When ready, remove from the container (bag) and let it reach room temperature.
- The cookies will get softer with time because of the moisture coming from the jam. (Nutella keeps the cookies firmer).
- For a nutty flavor, add 1/2 cup of ground toasted nuts, such as almonds, pecans, or hazelnuts, to the flour mixture. The number of cookies will vary depending on the thickness and the size of the cookie cutter you use.
- Only fill the cookies with a small amount of jam, about 1/2-1 teaspoon of strawberry jam; more than that, the cookies might get too soft.