Shortbread Jam, The Easy Recipe
Shortbread cookies that contain a heart of jam, delicious and perfect to make with the family!
Ingredients
- 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
Prepare in advance
- 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.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week.