Shortbread Cookies with Jam

Today I’m going to show you how to make Easy Shortbread Cookies with Jam. If you have leftover egg whites then this is a great way to use them.

Crunchy and buttery cookies filled with fruit jam make yummy snacks at any time of the day or a great gift for any holiday.

Ingredients:

200g softened butter
100g powdered sugar
60g egg whites
280-300g flour
½ tsp baking powder
1 tsp vanilla extract
⅛ tsp salt
100-150g jam

Step 1

Before we start making the dough let’s prepare a large piping bag fitted with a close star large piping tip.

Step 2

In a mixing bowl combine the butter and powdered sugar. Using a spatula mix them together to moisturize the powdered sugar.

Next, using a hand mixer whisk the butter mixture until light and fluffy. Using a spatula clean the sides of the mixing bowl. 

Step 3

Next, add the egg whites, vanilla extract and a pinch of salt. Using a hand mixer whisk again just to combine the ingredients.

Step 4

Next, sift in the flour and the baking powder. Give it a quick mix with a spatula to avoid making a mess with the mixer. Using a hand mixer whisk the dough mixture until it reaches a soft and smooth consistency. Transfer the cookie dough into the prepared piping bag. 

Step 5

*Before piping the cookies, using a small amount of dough in each corner, glue the parchment paper to the baking sheet. I use a half sheet baking pan. 

Pipe the dough into  two inch stars. To get the best shape, hold the piping bag straight up and down with the edge of the tip hovering slightly above the parchment paper. Squeeze the bag until the cookie is about 2 inches wide. Then stop squeezing and pull away the piping bag.

Step 6

Using a one fourth measuring spoon or your index finger, make shallow indentations in the center of each cookie. To prevent the dough sticking to the spoon, first dip the spoon in water. Finally, fill each  indentation with the jam of your choice. I used strawberry jam that I placed in the piping bag. Instead of the bag you can just use a small spoon. Bake the cookies at 350°F (180°C) degrees for about 18-20 minutes or until they’re brown on the sides.

When the cookies are baked, I like to add a little bit more jam for a better presentation.

Transfer the cookies onto a cooling rack and let them cool completely.

These shortbread cookies are crunchy on the outside, soft and delicate on the inside with a nice touch of strawberry jam. They are definitely one of the favorites in my house.

THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.

Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make this easy, Shortbread Cookies with Jam! Want new recipe updates? Make sure to subscribe to my YouTube Channel!

Tips for the Shortbread Cookies with Jam

• Preheat the oven to 350°F (180°C) before starting to make the cookie dough.
• Make sure that the butter is at room temperature. It has to be spreadable but still holds its shape.
• The egg whites also have to be at room temperature.
• Use a kitchen scale to follow the recipe.
• To pipe the cookies use any large piping tip. It can be an open or closed star piping tip, or even a plane round piping tip.
• Use any jam you have on hand, preferably seedless and not thick. You can also make a variety of fruit flavors. 
• Baking time will change depending on your oven and the level of cookie color you prefer.

How to Store these Cookies

Store the cookies in an airtight container or resealable bag at room temperature for up to 3 days. You can also freeze them for up to 3 months.

OTHER EGG WHITE RECIPES TO TRY

 

 

 

 

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Pastry Madness on Facebook, Instagram, Pinterest and YouTube!

PIN IT FOR LATER!