Shortbread Cookies with Jam

Name: Shortbread Cookies with Jam
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-1/2 dozen
Ingredients: 1 cup butter, softened; 2/3 cup sugar; 1/2 teaspoon almond extract; 2 cups all-purpose flour; 1/3 to 1/2 cup seedless raspberry jam, plus additional if desired; GLAZE:; 1 cup confectioners' sugar; 1/2 teaspoon almond extract; 2 to 3 teaspoons water

Total Time Prep: 20 min. + chilling Bake: 15 min. + cooling

Yield 3-1/2 dozen

Test Kitchen Approved

Shortbread cookies with jam are incredibly easy to make, and you most likely have the ingredients already. Given the raspberry jam in the center and lovely glaze drizzled on top, the hardest part of making these thumbprint-style cookies is saying no to just one more.

Ingredients

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam, plus additional if desired
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon almond extract
2 to 3 teaspoons water

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, about 1 hour.
Preheat oven to 350°. Roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball; fill with jam.
Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool completely.
If desired, spoon additional jam into cookies. For glaze, combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

Nutrition Facts

1 cookie: 91 calories, 4g fat (3g saturated fat), 12mg cholesterol, 35mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

Raspberry jam adds fruity sweetness to these rich raspberry-filled shortbread cookies. They will absolutely melt in your mouth! —Mildred Sherrer, Fort Worth, Texas

Recipe Creator