# Jam Shortbread Cookies

Source: [https://bakeschool.com/jam-filled-shortbread-cookies/](https://bakeschool.com/jam-filled-shortbread-cookies/)

### Ingredients

#### Shortbread cookies

<div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11021-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="11021" data-servings="20" id="bkmrk-230-grams-%281-cup%29-un"><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11021-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="11021" data-servings="20"><div class="wprm-recipe-ingredient-group">- <span class="wprm-recipe-ingredient-amount">230</span> <span class="wprm-recipe-ingredient-unit">grams (1 cup)</span> <span class="wprm-recipe-ingredient-name">unsalted butter</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller">softened</span>
- <span class="wprm-recipe-ingredient-amount">63</span> <span class="wprm-recipe-ingredient-unit">grams (1/2 cup)</span> <span class="wprm-recipe-ingredient-name">icing sugar</span>
- <span class="wprm-recipe-ingredient-name">1 tsp vanilla extract</span>
- <span class="wprm-recipe-ingredient-name">250 grams (2 cups) all-purpose flour</span>
- <span class="wprm-recipe-ingredient-name">1/2 tsp salt</span>

</div></div></div>#### Jam-filled shortbread cookies

<div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11021-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="11021" data-servings="20" id="bkmrk-125-ml-strawberry-ja"><div class="wprm-recipe-ingredient-group">- <span class="wprm-recipe-ingredient-amount">125</span> <span class="wprm-recipe-ingredient-unit">mL</span> <span class="wprm-recipe-ingredient-name">strawberry jam</span>
- <span class="wprm-recipe-ingredient-name">icing sugar</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller">for dusting on top of sandwich cookies</span>

</div></div>### Instructions

#### Shortbread cookies

<div class="wprm-recipe-instructions-container wprm-recipe-11021-instructions-container wprm-block-text-normal" data-recipe="11021" id="bkmrk-in-the-bowl-of-a-sta"><div class="wprm-recipe-instructions-container wprm-recipe-11021-instructions-container wprm-block-text-normal" data-recipe="11021"><div class="wprm-recipe-instruction-group">- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and (63 grams) ½ cup of the powdered sugar on medium speed until light and fluffy, about 5 minutes.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Mix in the vanilla until combined.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Sift in the flour and salt. Mix on low speed until just incorporated.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Gather and form a dough. Cover with plastic wrap and refrigerate 30 minutes.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Preheat oven to 325 ºF (165 °C). Line two large cookie sheets with parchment paper (I love the big Nordic Ware cookie sheets that you can get on Amazon).</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut out circles with 2-inch cookie cutter. Re-roll scraps to cut out as many circles as possible. You should get about 40 circles. With a tiny heart, star or diamond cookie cutter, cut out centre window in 20 of the circles. Place cookies on prepared cookie sheets, spacing them out.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Bake 15 to 18 minutes. Let the edges brown just a touch. Not too much! Let cool completely.</span></div>

</div></div></div>#### How to assemble shortbread sandwich cookies with jam

<div class="wprm-recipe-instructions-container wprm-recipe-11021-instructions-container wprm-block-text-normal" data-recipe="11021" id="bkmrk-dollop-a-teaspoon-of"><div class="wprm-recipe-instruction-group">- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Dollop a teaspoon of jam on the 20 "full circle", bottom side of the cookies. Top with the cookies with a centre cut-out window.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Dust lightly with powdered sugar.</span></div>

</div></div><div id="bkmrk-"></div>### Notes

<div class="wprm-recipe-notes-container wprm-block-text-normal" id="bkmrk-this-recipe-calls-fo"><div class="wprm-recipe-notes">- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Recipe makes approximately 40 cookies, but if you sandwich them together with a filling, that would make roughly 20 sandwich cookies once assembled.
- This recipe comes from **Oh Sweet Day** by Fanny Lam.
- I fill the shortbread cookies with raspberry or strawberry jam, or with lemon curd, or chocolate ganache. Maple butter makes an excellent filling too!
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 300 °F (150 °C) to prevent your baked goods from browning too quickly.

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