Shortbread Cookies with Jam Filling
Shortbread cookies filled with jam are a recipe featuring fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g Ground Almonds
- 1 pinch salt
- 75 g sugar
- 1 tbsp organic lemon zest
- 180 g cold butter
- 3 egg yolks
- 1 tbsp sour cream
- flour (for surface)
- 200 g strawberry jam
- powdered sugar (for dusting)
Instructions
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1.
Mix flour, almonds, salt, sugar and lemon zest. Sprinkle cold butter pieces over the mixture and rub between fingers until sandy texture forms. Add egg yolks and sour cream, quickly knead into a smooth dough. Wrap in plastic wrap and chill for 1 hour before further use.
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2.
Preheat oven to 180°C (350°F) with fan or convection setting and line a baking tray with parchment paper.
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3.
Roll out the dough on a floured surface and cut about 40 cookies of roughly 6 cm diameter. Punch holes into half of them using a 3 cm cutter. Arrange on parchment and bake in preheated oven for 10–12 minutes until golden. Let cool completely.
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4.
Heat jam with 6 tbsp water, stirring until smooth. Simmer gently for about 5 minutes until thickened. Spread jam onto the solid cookies, place the pierced ones on top, press lightly. Cool fully before dusting with powdered sugar and serving.
