Recipe: Jam Shortbread Cookies

Jam Shortbread Cookies

Sometimes the simplest stuff is the best, right? I made these cookies for Valentine’s Day and they were wonderful. The best part is that you likely already have all the ingredients on hand! They would be the sweetest hostess gift or treat to share with friends…since they’re shortbread, they’ll likely appeal to a wide audience and you can have fun picking out what kind of jam you fill them with. In my opinion, they’re a fun little alternative to basic chocolate chip or sugar cookies. Shooting these photos also affirmed how excited I am to move to an apartment with better natural light (as in, more than the tiny window our living room has now) and how I’m excited to be building on my photography/editing skills. So– despite what it might look like, these cookies are in fact not yellow and they don’t glisten. Sorries.

Jam Shortbread Cookies

Yields approximately 2 dozen cookies
Recipe via 


1 cup butter, no substitutes

2/3 cup sugar

1/2 teaspoon vanilla extract or almond extract (I used vanilla)

2 cups all-purpose flour

approximately 1/2 cup jam


Preheat oven to 350ºF.

In a medium-sized bowl, cream butter and sugar. Gradually blend in flour. Cover dough and refrigerate for one hour.

Remove dough from fridge and roll into one-inch balls, placing them one inch apart on an ungreased baking sheet.

With the end of a spoon, push balls of dough to create an indentation for the jam. Fill each with jam (each of mine used about half a teaspoon– don’t let it spill over!) I used Bon Maman Wild Blueberry, but any jam or jelly should work. I’d say go for high quality since you can really taste the jam!

Bake for approximately 12 minutes.

Photos by Monica Dutia for Cake & Lilies


6 thoughts on “Recipe: Jam Shortbread Cookies

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