Jam-Filled Shortbread Cookies

4 from 4 votes

These shortbread cutout cookies are buttery and not too sweet and sturdy enough for sandwiching fillings like raspberry or strawberry jam.

Prep Time25

Cook Time15

Resting time30

Total Time40

Course: Dessert

Cuisine: British

Servings:

Calories: 158kcal

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and ½ cup of the powdered sugar on medium speed until light and fluffy, about 5 minutes.
Mix in the vanilla until combined.
Sift in the flour and salt. Mix on low speed until just incorporated.
Gather and form a dough. Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 325 ºF (165 °C). Line two large cookie sheets with parchment paper (I love the big Nordic Ware cookie sheets that you can get on Amazon).
On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut out circles with 2-inch cookie cutter. Re-roll scraps to cut out as many circles as possible. You should get about 40 circles. With a tiny heart, star or diamond cookie cutter, cut out centre window in 20 of the circles. Place cookies on prepared cookie sheets, spacing them out.
Bake 15 to 18 minutes. Let the edges brown just a touch. Not too much! Let cool completely.

Dollop a teaspoon of jam on the 20 "full circle", bottom side of the cookies. Top with the cookies with a centre cut-out window.
Dust lightly with powdered sugar.

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Recipe makes approximately 40 cookies, but if you sandwich them together with a filling, that would make roughly 20 sandwich cookies once assembled.
This recipe comes from Oh Sweet Day by Fanny Lam (available on Amazon)
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 300 °F (150 °C) to prevent your baked goods from browning too quickly.