Best 5 Shortbread Cookies With Jam Or Jelly Centers Recipes

JAM SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
• Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
• Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.

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.

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.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• In a bowl, whisk together the butter and sugar until combined.
• Whisk in the egg, oil, and vanilla extract.
• Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
• Bring the mixture together using your hands to make a dough.
• Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
• Prick the dough with a fork to prevent bubbles from forming while baking.
• Spread the blackcurrant jam on top.
• With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
• Sprinkle the crumbs on top of the jam.
• Bake for 20 minutes, until golden brown on top.
• Leave to cool for around 20 minutes, the jam will be hot!
• Sieve icing sugar on top.
• Cut into squares.
• Enjoy!