Thin, crisp shortbread cookies with a fragrant jam filling are just the sort of treat that disappears quietly beside a cup of tea. The dough rolls out beautifully, the rounds bake up evenly, and the thick jam stays neatly tucked inside without leaking. Elegant, delicious, and wonderfully homemade.
Ingredients
For the dough
- All-purpose flour — 300g (10.6 oz)
- Unsalted butter, cold — 180g (6.3 oz)
- Sugar — 120g (4.2 oz)
- Egg — 1
- Vanilla sugar — 1 tsp
- Baking powder — 1 tsp
- Salt — a pinch
For the filling and finish
- Thick jam (raspberry, apricot, or blackcurrant) — 200g (7 oz)
- Powdered sugar — 20g (0.7 oz)
How to make it
- Prepare the ingredients. Chill the butter in the refrigerator and cut it into cubes. Do not turn on the oven yet.
- Mix the sifted flour with the baking powder and a pinch of salt. Add the butter and rub it in with your fingertips or a paddle attachment until the mixture looks like fine crumbs.
- Add the sugar, vanilla sugar, and egg, then quickly bring the dough together into a soft ball. Do not overwork it, or the cookies will lose their crispness.
- Shape the dough into a flat disc, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 356°F (180°C). Line a baking sheet with parchment paper.
- Roll the dough between two sheets of parchment to a thickness of 3–4 mm. Cut out 4–5 cm rounds. Cut a small window out of half the rounds.
- Transfer the shapes to the baking sheet and bake for 10–12 minutes, until pale golden. Let cool completely on a wire rack.
- Stir the jam until smooth. Spoon about 1 tsp of filling onto the solid rounds, top with the windowed cookies, and press lightly together.
- Dust with powdered sugar. Serve right away, or store in an airtight container for up to 5 days.
Nutritional value per serving
| Item | Per 1 cookie |
|---|---|
| Calories | 216 kcal |
| Protein | 3.1 g |
| Fat | 10.5 g |
| Carbohydrates | 28.5 g |
| Fiber | 1.2 g |
| Sugar | 12.8 g |
| Sodium | 80 mg |
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Tips and variations
- Choose a very thick jam: if it is too loose, simmer it for 5–7 minutes over low heat.
- For an even crisper cookie, replace 20g (0.7 oz) of the flour with cornstarch.
- For extra aroma, add orange or lemon zest (0.5 tsp) to the dough.
- Use decorative cutters; gather any scraps quickly, chill them, and roll them out again.
- Filling options: lemon curd, nut butter, caramel, or thick fruit preserve — anything that holds its shape works well.
Frequently asked questions
Can I replace the butter with margarine?
You can, but the flavor and aroma will be less pronounced. For the best texture, use unsalted butter with 82% fat.
Why do the cookies turn out hard?
Most likely the dough was overmixed or too much flour was added. Work quickly and do not pack the dough with extra flour.
How do I stop the filling from leaking out?
Use a thick jam and let the cookies cool completely before assembling. Do not add too much filling — 1 tsp per cookie is enough.