A recipe for very gourmet cookies to make at home: the Shortbread jam ! We love their texture, both soft and crunchy, and their pretty jam center... Very easy to prepare, I'll give you all the details below.
For Christmas but also all the rest of the year, we love to prepare homemade cookies, don't we? What's really good about these jam shortbreads is that they keep for a long time in an airtight container. They also make lovely gourmet gifts for the holidays...
Ingredients to provide for these shortbread jam
Inside we find the classic ingredients of a dry biscuit. These have a nice buttery taste, and also a touch of almond. In short, everything we love! I used brown sugar in the dough for the sweet flavor it brings to the dough.
To prepare these jam shortbreads, you will need: unsalted butter, brown sugar, egg, vanilla extract, flour, almond powder, jam and a dusting of icing sugar. For the jam, I opted for raspberry : I like its tangy and slightly sweet side.
How to make jam shortbread?
You can make the dough in advance (up to 48 hours before) by keeping it in the refrigerator. To achieve it, you can use your pastry robot, your electric mixer or simply by hand.
First step, beat the butter and sugar then add the egg, vanilla and salt. Then add the dry ingredients: flour and almond powder. The dough will keep a certain humidity and this is normal, it must be refrigerated at least 1 hour (or more) before use.
NB: I give you the quantities of ingredients in the recipe at the bottom of this article.
To create the cookies, roll out the dough on the work surface. Then with a round cookie cutter or a small glass, we form biscuits that we place on a baking sheet. On half of the biscuits, we hollow out the heart with a small cookie cutter for the center and we put in the oven.
After cooling, place to decor ! Place jam on the round shortbread, then add the hollowed-out shortbread sprinkled with icing sugar on top.
Tips for successful jam shortbread
- Time to refroidissement dough is really mandatory. These are butter shortbreads and if you want them to be able to be cut with a cookie cutter and keep their pretty shape you need a little patience...
- To roll out the dough easily, without it sticking, place it between two sheets of baking paper, very convenient !
- When putting jam, leave a small unfilled space around to prevent any overflow when assembling.
How to store these shortbread cookies properly?
These jam shortbreads keep very well. About a week at room temperature in an airtight container: if you can manage not to devour them by then of course!
You can also offer them during the holiday season, in a bag or in a small cardboard box: homemade (and delicious) Christmas shortbreads that are sure to please...
Other recipes to try
If you like homemade cookies, I also advise you to take a look at these other recipes from the blog:
- Cinnamon Christmas Cookies
- Chocolate Christmas cookies with icing
- Small cookies decorated with royal icing
- White chocolate macadamia nut cookies
- Rustic chocolate pecan cookies
If you make this recipe, please rate the recipe below and tag @liliebakery on Instagram so I can see your pretty jam shortbread!
- 220 g softened butter
- 130 g light brown sugar
- 1 medium egg
- 0,5 cc salt
- 1 cc natural vanilla extract
- 345 g all-purpose flour
- 100 g almond meal
- 180 g jam of your choice raspberry for me
- Sucre glace to sprinkle
- Beat the butter alone so that it becomes very creamy. Then add the brown sugar and beat again for a few minutes. Then add the egg, salt and vanilla and mix.
- Separately, mix together the flour and ground almonds then pour into the dough. Mix to incorporate everything. At this stage the dough is wet and this is normal. Form a slightly flat dough and wrap it in cling film. Refrigerate at least 1 hour (up to 2 days maximum).
- Preheat the oven to 175 ° traditional heat. Line several baking sheets with parchment paper.
- Between two sheets of baking paper, roll out the dough with a rolling pin to obtain a dough height of approximately 0,5cm. With your cookie cutter (mine is 6cm), make as many cookies as possible. On half of them, make a hole in the middle with a smaller cookie cutter (of a different shape).
- Arrange the cookies on a baking sheet, spacing them out, then bake for about 10-13 minutes, depending on their size. They should not be too golden, and keep a light color. Out of the oven, let cool on a baking sheet then transfer to a rack until completely cooled.
- Garnish whole cookies with jam. Sprinkle those with a hole with icing sugar then place them on the jam part, pressing lightly.
How pretty these little shortbreads are...
Hello, I can't find the quantity of each ingredient in the explanations? Thank you
Hello Catherine, the detailed recipe is always available at the bottom of the page;) See you soon
Hello,
Your cookies are beautiful!
For traditional oven heat, do you mean hot air?
Thank you
Hello Sandrina, traditional = non-rotating, see you soon;)
They make these shortbread too craving
If I only have semi-salted butter, is it still possible?
Hello Sylvie, it might be a bit salty to taste, I don't recommend it. However, if that's all you have, don't add salt to the ingredients afterwards. See you soon :)
Thanks for the recipe
Thank you for your feedback, glad you like these little shortbread!
These little shortbread cookies are adorable and appetizing, can't wait to try the recipe with my eldest!
Thank you Agnès, I hope you like these little shortbreads! See you soon :)
This morning I spent my time following this recipe and it was one of the best decisions I made. My mom who had tested many shortbread recipes and hadn't found one she liked, LOVED this recipe. Then the whole thing, oh lala, my mom, my sister and I, we really enjoyed ourselves!
Thank you very much Gaëlle-Anne, I'm really delighted that you and your family like these little shortbread cookies! Goodbye :)
Hello,
I don't have almond powder. Should I therefore add 100g more flour and therefore put 445g of flour to replace the almond?
Thank you.
Hello Lucie, you really need almond powder here, that's the whole point of these cookies, they won't have the same texture otherwise. See you soon :)
This is my first time making shortbread and they were delicious!
The dosages and explanations are great, thank you very much for this recipe.
I made some with chocolate spread, redcurrant jelly and strawberry jam! My favorites are the ones with redcurrant jelly, so so good!
Thank you very much Louise for your feedback! You're right, we all love these little jam shortbreads :) See you soon
I just made these! Not only are they delicious but easy to make! Although a little long but you just need to have a little patience! The result is worth it. Thank you very much!
Thank you very much Do! I also love these shortbreads, a real delight! See you soon :)
Tested and more than approved. These shortbreads are excellent. Thank you for this recipe
Thank you Véro for your feedback on these shortbreads! See you soon :)
Hello,
Do you have to heat the jam first?
Or is it not necessary? Can we put it directly from the pot onto the biscuit?
Thank you in advance
Johnathane
Hello Johnathane, it is not necessary to heat the jam: you mix it well, it should become very soft, then you take it with a spoon and put it on your biscuits. See you soon :)
Hello,
These shortbread cookies are superb, but can you tell me what diameter they are?
Thank you very much and congratulations for all your recipes.
Hello Sylvie, it is specified in the recipe, my cookie cutter is 6cm. See you soon :)
Hello, Christmas is over but winter is still here, inviting us to be more often "at home" in the benevolent warmth of the house.
The dough was made this morning, in order to keep it cool, the preparation is now finished and it is: fantastic! These pretty sweets with a very red heart will deliciously accompany my tea! Thank you for your pastry sharing which makes life sweeter.
Hello Sylvie, thank you very much for your message, yes you are right, baking makes life sweeter, and we need it! See you soon :)
Already made for the third time with several variations of jams and spreads. Too bad, too difficult to limit them to Christmas.
Absolute class, texture, and what a taste!
Preservation.
Just be patient.
What else?
Thank you very much Jérôme, I admit that I also love these shortbreads! See you soon :)
Hello, do you use 82% European butter?
In Quebec it is normally lower in fat, which is why we specify whether it is European butter or not.
Thanks for coming back to me. Great site!
Hi Bjorn, I use classic French butter. See you soon :)
These cookies are divine!!! With your clear explanations it was easy to make. They disappear quickly, the best shortbread recipe. I replaced the brown sugar with granulated sugar, and the result is excellent.
Thank you very much Josée, I'm glad you like my shortbread cookies so much! See you soon :)
Good evening, I haven't made the shortbread yet but I wanted to know if they are soft, it's for my grandson.
Good night
Hello Anita, the jam part is melting, the shortbread itself is between melting and crunchy I would say! I advise you to try them, everyone loves them! See you soon :)
Your recipes are always great! Thank you and happy holidays!
Thank you Linda, happy holidays to you! See you soon :)
Excellent recipe! Guaranteed results
Thank you Michele! See you soon :)
Thanks Lilie, I'm going to try this great recipe. Is it possible to prepare the dough in advance and freeze it before baking? Thank you and have a lovely day!
Hi Estelle, yes it's possible! See you soon :)