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Shortbread Cookies with Jam

Shortbread Cookies with Jam

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

Ingredients
  

  • 200 g softened butter
  • 100 g powdered sugar
  • 60 g egg whites
  • 280-300 g flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Instructions
 

  • Before we start making the dough let’s prepare a large piping bag fitted with a close star large piping tip.
  • 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.
  • Next, add the egg whites, vanilla extract and a pinch of salt. Using a hand mixer whisk again just to combine the ingredients.
  • 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.
  • 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.
  • 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.

Notes

  • 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.
  • 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.