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Round Shortbread Cookies with Jam Filling

Round Shortbread Cookies with Jam Filling

Simple, delicate shortbread cookies prepared with a shortcrust pastry made with egg yolks, resulting in a delicate and super crisp texture. Plus, a fruity surprise in the center with jam. The jam can be of any flavor according to personal preference.

Ingredients:

Shortcrust Pastry:

  • 180 g all-purpose flour
  • 125 g cold butter, diced
  • 2 egg yolks (from size M eggs), cold
  • 60 g caster sugar
  • 2 teaspoons vanilla sugar
  • A pinch of salt

Filling:

  • Favorite jam, e.g., raspberry, apricot, red currant, cherry, strawberry

For Dusting:

  • Powdered sugar

Preparation:

  1. In a bowl, combine the flour, cold diced butter, egg yolks, sugar, vanilla sugar, and a pinch of salt. Knead into a uniform dough by hand or using a stand mixer. Form the dough into a ball, lightly flatten it, and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours.
  2. Line two baking sheets with parchment paper.
  3. Knead the chilled dough briefly. Tear off pieces weighing 9 grams each and form them into balls. Place the balls on the prepared baking sheets with space between them.
  4. Make an indentation in each dough ball using the handle of a wooden spoon. (You can dip the handle of the spoon in flour occasionally to prevent sticking).
  5. Strain the jam through a sieve to remove any skins and seeds. Transfer it to a disposable pastry bag or a freezer bag, snip off the corner to create a small hole, and fill the indentations in the cookies with jam.
  6. Bake in a preheated oven, one baking sheet at a time, for about 10 minutes until lightly golden at 200°C, with both top and bottom heat.
  7. After cooling, lightly dust the cookies with powdered sugar. (The powdered sugar on the jam may moisten and dissolve, so don’t use too much).
  8. Store the cooled cookies in an airtight container for about 4-6 weeks

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