SHORTBREAD COOKIE RECIPE WITH JAM RECIPES
SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS RECIPE - FOOD.COM
Do not be fooled by this little recipe. So few ingredients but believe me! It-is-a one right after another pop it in your mouth oh I cannot stop eating these. Before you know it, you will have to make another batch for the rest of your family. I got this from my best friend Robin who got it form her Taste of Home Cookbook.
Total Time 34 minutes
Prep Time 20 minutes
Cook Time 14 minutes
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 292.1, FatContent 15.6, SaturatedFatContent 9.8, CholesterolContent 40.7, SodiumContent 139.9, CarbohydrateContent 36.2, FiberContent 0.7, SugarContent 17.6, ProteinContent 2.4
ALMOND & JAM SHORTBREAD COOKIES RECIPE | SIDECHEF
Who doesn’t love melt-in-your-mouth almond shortbread cookies, but even more so with a little bit of fruit jam thrown in for magic? Perfect for holiday teas or Christmas cookie celebrations!
Provided by Snowflakes & Coffeecakes
Categories Pescatarian Vegetarian Cookies Baked Goods Kid-Friendly Thanksgiving Shellfish-Free Overnight Egg-Free Soy-Free Christmas Entertaining Winter Summer Spring Easter Mothers' Day Stand Mixer Oven Fish-Free Peanut-Free Tomato-Free
Total Time 6300S
Yield 12
Number Of Ingredients 11
Steps:
- Beat the Unsalted Butter (1 cup) on high speed with a handheld or stand mixer until creamy, about 1 minute.
- Switch mixer to medium speed and add the Granulated Sugar (2/3 cup), Vanilla Extract (1 teaspoon) and Almond Extract (1/2 teaspoon), scraping down the sides and the bottom of the bowl as needed.
- Turn the mixer off and add half of the All-Purpose Flour (2 cup) (+ 2 Tbsp); turn the mixer on low and slowly beat just until combined. Add remaining flour and again mix slowly just until a very soft dough is formed. Press the dough down into bowl, tightly cover with plastic wrap to chill overnight.
- The next day, remove the cookie dough from the refrigerator an hour before you intend to start baking.
- Preheat oven to 350 degrees F (176 degrees C). Line baking sheets with parchment paper (parchment paper seems to work better than silicone mats for these shortbread cookies).
- Roll the cookie dough into 1-inch balls, making sure they're nice and smooth. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it, but you can pinch the dough back together gently.
- Fill each impression with a scant 1/2 tsp of Jam (1/2 cup). Place prepared cookies in the refrigerator for 30 minutes or freeze for 10 minutes – this step is MANDATORY!
- Bake the shortbread thumbprint cookies for 12 to 14 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake!
- Remove from oven and immediately spoon an additional ½ teaspoon Jam (1/2 cup) into each cookie, smoothing it around to fill the indentation evenly. Allow the cookies to cool on the baking sheet. Cool to room temperature before glazing.
- To make the glaze, whisk together the Powdered Confectioners Sugar (1 cup), Cream (2 tablespoon), Vanilla Extract (1 teaspoon) and Almond Extract (1/2 teaspoon) and Light Corn Syrup (1 teaspoon) until smooth. Add more liquid to thin out or add more powdered sugar to thicken to your desired consistency.
- Carefully drizzle over cooled cookies and allow glaze to set (you can refrigerate to speed this process up).
Nutrition Facts : Calories 31 calories, ProteinContent 0.2 g, FatContent 1.3 g, CarbohydrateContent 4.5 g, SodiumContent 0.8 mg, SaturatedFatContent 0.8 g, TransFatContent 0.0 g, CholesterolContent 3.6 mg, SugarContent 2.8 g, FiberContent 0.1 g, UnsaturatedFatContent 0.0 g
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