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Shortbread Cookies with Jam

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These shortbread cookies with jam are buttery, tender, and filled with sweet raspberry jam, topped with a light almond glaze. They’re easy to make, elegant in presentation, and perfect for any occasion.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 14–18 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: About 3 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 teaspoons water

Instructions

  1. In a large bowl, cream butter and granulated sugar together until light and fluffy, about 5–7 minutes.
  2. Add almond extract and mix until combined.
  3. Gradually add flour and mix until a soft dough forms. Cover and refrigerate for 1 hour.
  4. Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place 1 inch apart on ungreased baking sheets.
  5. Use the handle of a wooden spoon to make an indentation in each ball. Fill each center with a small amount of raspberry jam.
  6. Bake for 14–18 minutes or until edges are lightly golden. Let cookies cool completely on wire racks.
  7. For the glaze, mix confectioners’ sugar, almond extract, and water until smooth. Drizzle over cooled cookies.
  8. Optional: Add a touch more jam to centers after baking for brighter flavor.

Notes

  • Use different jams like apricot, peach, or strawberry for variety.
  • Vanilla extract can replace almond extract for a milder flavor.
  • Add orange zest to the dough for a citrusy note.
  • Melted chocolate can be drizzled instead of glaze for a rich twist.
  • Chilling the dough prevents excessive spreading during baking.

Nutrition

Find it online: https://savorymomskitchen.com/shortbread-cookies-with-jam/