Shortbread is a traditional holiday treat that is quick and easy to make. In this recipe the cookies are made with jam centers, of which I used a homemade cranberry jam to be extra festive.
Whipped Shortbread with Jam Center
Ingredients Makes: about 30 cookies
1 cup unsalted butter, softened at room temperature
2/3 cup organic icing sugar or fine ground sugar
1/4 tsp almond extract ~or~ vanilla extract
2 cups all-purpose flour
1/4 cup cranberry jam ~or~ other berry jam *see cranberry jam recipe below!
Preheat oven. Preheat oven to 350 degrees Farenheit and line two cookie sheets with parchment paper.
Combine ingredients. In a medium bowl combine the butter and sugar together with a mixer, then beat in the almond extract. Gradually blend in the flour until all ingredients are well combined. Whip the ingredients with a hand blender for about 5 minutes to make the shortbread fluffy and light.
Form cookies. Roll the cookie dough gently into cylinders and then cut the dough into 1/4-inch round cookie slices or spoon walnut-sized mounds of the dough unto the parchment paper. Space the cookies about 1-inch apart. Using a rounded measuring scoop or rounded end of a utensil, make indentations into the centers of each cookie.
Fill cookie centers with jam. With a small spoon fill the indentations in the cookies with jam of your choice. Red jams look the nicest for the holiday season.
Bake. Bake at 350 degrees Fahrenheit for about 12 minutes or when the bottom of the cookies begin to turn a golden brown.
Storage. Remove cookies from the oven and allow them to cool on the pan for a few minutes before transferring them to a wire rack. Cookies can be stored in an airtight container for up to a week. Parchment paper or wax paper can be used between the cookie layers to prevent sticking. Enjoy!
Recipe shared by: J. Marshall
*Try our Cranberry Freezer Jam recipe here!
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