Jam Thumbprint Shortbread Cookies

 

These buttery Jam Shortbread Cookies are tender, lightly sweet, and filled with a little spoonful of your favorite jam or jelly. Change the filling and you can make a completely different cookie every time—strawberry, raspberry, blueberry, apricot, or whatever you have on hand. They’re simple enough for an everyday treat but pretty enough for holidays, showers, and cookie trays.


INGREDIENTS

  • ½ cup (1 stick) butter, softened
  • ¼ cup powdered sugar
  • 1 large egg white
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract, optional
  • 1¼ cups all-purpose flour
  • Jam or jelly of your choice, for filling

DIRECTIONS

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and powdered sugar until smooth and creamy.
  3. Add the egg white, salt, vanilla extract, and almond extract, if using. Mix until combined.
  4. Gradually add the flour and mix just until a soft dough forms.
  5. Roll the dough into small balls or place into piping bag fitted with a large star tip.  Pipe the dough or place the balls onto a parchment lined baking sheet, leaving a small indentation in the center of each cookie. Spoon a small amount of your favorite jam or jelly into the center.
  6. Spoon a small amount of jam or jelly into each indentation.
  7. Bake for 8–10 minutes, or until the cookies are set and the bottoms are just beginning to turn lightly golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack



Print Recipe

SHORTBREAD COOKIES WITH JAM

Yield: 18-24 cookies


INGREDIENTS

  • ½ cup (1 stick) butter, softened
  • ¼ cup powdered sugar
  • 1 large egg white
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract, optional
  • 1¼ cups all-purpose flour
  • Jam or jelly of your choice, for filling


INSTRUCTIONS

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a large bowl, beat the softened butter and powdered sugar until smooth and creamy.
  • Add the egg white, salt, vanilla extract, and almond extract, if using. Mix until combined.
  • Gradually add the flour and mix just until a soft dough forms.
  • Roll the dough into small balls or place into piping bag fitted with a large star tip.  Pipe the dough or place the balls onto a parchment lined baking sheet, leaving a small indentation in the center of each cookie. Spoon a small amount of your favorite jam or jelly into the center.
  • Spoon a small amount of jam or jelly into each indentation.
  • Bake for 8–10 minutes, or until the cookies are set and the bottoms are just beginning to turn lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack