Jam Filled Shortbread Cookies

Looking for a rich, buttery, and melt-in-your-mouth cookie recipe? Look no further than our Jam Filled Shortbread Cookies. This recipe is extremely easy to put together, combining four simple ingredients including, butter, flour, brown sugar, and raspberry or strawberry jam. 

Be sure to have your Insulated Cookie Sheet ready, you’ll need it! This versatile piece of bakeware exposes ingredients to a consistent heat source, offering superior heat retention. Our Insulated Cookie Sheet features two layers of heavy gauge carbon steel designed to surround a pocket of air, ultimately lowering the temperature of the metal that touches the cookies. 

Whether you are expecting guests, or simply want an easy weekend dessert to prepare, our Jam Filled Shortbread Cookies can quickly become your go-to. This recipe takes under an hour to prepare, serving between eight and 10 portions at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe. 

Cream together the softened butter and sugar until fluffy. Add the flour and mix until combined.

Place the dough on a clean surface and knead it for 3 to 5 minutes. Cover the dough in plastic wrap and store in the fridge for at least 30 minutes.

Preheat the oven to 350F.

On a lightly floured surface roll out the dough to be about ½ cm thick. Work in small batches, leaving some dough in the fridge to ensure it stays as cold as possible.

Using a cookie cutter, cut out the shapes. For half the cookies, use a smaller cookie cutter to remove the middle of the cookie. Repeat for the remaining dough.

Bake cookies for 10 to 12 minutes until they are a light golden colour.

Allow the cookies to cool completely. Spread the raspberry jam on the full cookies and place a cutout cookie overtop.

Sprinkle with icing sugar and serve.