Best Shortbread Cookies With Jam Or Jelly Centers Recipes

SHORTBREAD COOKIES RECIPE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.
• Divide dough into four equal portions. (I doubled the recipe, so I was making 8 portions)
• Take each portion and roll it into a log the length of the Cookie sheet. You can fit up to 3-4 "logs" on a regular cookie sheet.
• Now make the cookie dough into a shape by placing your finger in the middle of the roll and indent the log.
• Use your other hand to help hold up the sides of the "canoe" to make a deep indention with high sides. It is easier if you can indent with one finger and hold up the side with the other hand at the same time.
• Gently spoon your favorite Jam, Jelly or spread into the indention of the canoe.
• Be sure not to overfill or it will make a mess when baking or cutting.
• (I've used Strawberry-Rhubarb jam and Blueberry-Rhubarb jam for the Holiday treats. But it is also delicious with Strawberry, Raspberry, Peach, or Apricot jams, and even Apple butter. This is where your imagination will create your variety)
• Bake the cookies at 350 Degrees for 15-20 minutes or until lightly golden.
• Check at 15 min.
• When they are finished baking, remove from oven and let cool for 12 minutes.
• Then cut diagonally into 3/4-in slices.
• Remove to wire racks to cool completely.

SHORTBREAD JAM THUMBPRINT COOKIES

Steps:

• Preheat your oven 375 degrees and line a large baking sheet with parchment or a baking mat. Set aside.
• In a small bowl add the egg yolk, heavy cream, and vanilla. Beat with a fork until combined.
• In the bowl of a stand mixer add the butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the yolk mixture and beat to combine, about 30 seconds. Scrape down the sides of the bowl as needed. Add the salt and flour and mix until the dough comes together.
• Using a tablespoon scoop, scoop out a ball of dough and place it on the sheet. Place the cookies about 1 1/2 inches apart. Use your thumb or a rounded measuring spoon to make an indent in the center of the cookies. Press gently with your thumb until the indent in the cookie ball is about an inch across, repeat this step with each cookie dough ball.
• Add 1/4 to 1/2 teaspoon of jam to each indent. Put the prepared cookie sheets in the fridge and let the cookies chill for 15 to 20 minutes.
• Bake the cookies for 10-12 minutes until the bottom edges start to brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. Remove and let them finish cooling on a wire rack. Store extra cookies in an airtight container for up to 5 days.

BERRY SHORTBREAD DREAMS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS

Steps:

• Cream butter and sugar
• Beat in extract
• Gradually blend in flour
• Cover and refrigerate for an hour
• Roll into one-inch balls and place one inch apart on un-greased cookie sheet
• With the end of a wooden spoon make a indention in the ball and fill with jam
• I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
• Bake at 350 for 14 to 18 minute.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

JAMMY DODGERS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.

PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
• Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
• Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.