Description
Buttery, crumbly shortbread cookies filled with a sweet fruit jam center. Perfect for any occasion, they’re easy to make, beautiful to serve, and absolutely delicious.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fruit jam (raspberry, strawberry, or apricot)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add vanilla extract and mix well.
- Slowly add in flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart. Press a small well into the center of each ball using your thumb or a spoon.
- Fill each well with about 1/2 teaspoon of jam.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough if it feels too soft to roll.
- Use high-quality jam for the best flavor.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: shortbread cookies, jam thumbprint cookies, buttery cookies, fruit jam dessert