Buttery, melt in your mouth shortbread cookies filled with strawberry jam?!🍓 Yes, please!
These cookies are super easy to make! You only need a few ingredients which you probably already have! I love to have them with a cup of tea in the afternoon, they smell so good and taste so delicious that you keep reaching for another one!
Ingredients: (yield: 24 individual cookies)
Shortbread Cookies:
- 1 cup flour
- 2 tablespoons cornstarch
- Pinch of salt
- ½ cup room temperature butter
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
Filling:
- Strawberry preserves or jam (I used store bought but you can definitely use homemade)
Instructions:
1. In a small bowl, whisk flour, cornstarch, and salt together and set aside.
2. Beat the butter (The butter has to be soft) until it is creamy and smooth, about 2 minutes.
3. Add sugar and mix until well combined, then add vanilla extract and mix again.
4. Now add your dry ingredients (flour, salt, cornstarch) and beat for a few seconds until the flour is just combined and forms a dough. Do not over mix!
5. Transfer the dough onto a parchment paper and place another sheet of parchment paper on top of it so that the rolling pin doesn’t stick to the dough.
6. Roll out the dough to about 6 mm or 1/4 inch thick.
7. Now refrigerate it (with the parchment paper) for about 30 minutes or until it is firm.
8. After it’s chilled, use your favorite cookie cutter to cut out your cookies. For half of them, use a smaller cookie cutter and cut out the center. (I used a piping tip instead of a cookie cutter!)
9. Line a baking sheet with parchment paper and gently place the cookies on it. These cookies are very soft and fragile so be very gentle!
(whenever you feel like the dough is becoming too soft and warm, roll it out again between two parchment papers and refrigerate until it’s firm again.)
10. Now we refrigerate the cookies for about 15 minutes.
11. In the meantime preheat the oven to 350 degrees F.
12. Bake the cookies for 10-15 minutes or until the edges are slightly browned.
Let them cool down on the baking sheet for about 5 minutes and then transfer to a wire rack for them to cool down.
Assembling:
Dust the cookies with centers cut out with powdered sugar.
Spread about a teaspoon of strawberry jam (or any jam really!) on each whole cookie and assemble.
Can I freeze these cookies?
Yes! After you cut out the cookies, let them chill in the fridge until firm, then transfer them to a zipper bag or a container and freeze them for up to 3 months! Whenever you want a shortbread cookie, just take out one, let it sit for a while and defrost a bit until your oven is preheating and then bake it! 😋
You can even freeze them AFTER you bake them, but I think they taste better if you freeze the dough instead!
2 comments
Very beautiful blog 🙂
Aww Thank you so much! XoXo