Description
A classic holiday cookie with a tender, buttery shortbread base and a glossy jam center that’s endlessly customizable.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1/4 cup (30 g) powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 teaspoon salt
- Seedless raspberry or apricot jam (for filling)
- Chocolate ganache (optional, for filling)
Instructions
- Cream the softened butter, granulated sugar, and powdered sugar together until light and smooth (about 2-3 minutes).
- Add the egg yolk and vanilla extract, mixing until combined.
- Fold in the all-purpose flour and salt until the dough just comes together.
- Chill the dough for 30-60 minutes.
- Roll the chilled dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Press a 1/2-inch indentation in each ball with your thumb or a measuring spoon.
- Fill each indentation with about 1/2 to 1 teaspoon of jam or chocolate ganache.
- Bake at 350°F (175°C) for 12-14 minutes until the edges are set but not browned.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Chill the dough to prevent spreading and use room-temperature butter for the best texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg