Jammin Cookies Recipe
Tender shortbread cookies with house – made jam.
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Ingredients
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Shortbread Dough
House-Made Jam
Finishing
Method
House-Made Jam
Prepare fruit
If using fresh strawberries, hull and chop into small pieces. If using raspberries or mixed berries, rinse and drain well. Measure 2 cups packed.
Cook jam
Combine the berries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer.
Reduce & thicken
Simmer uncovered, stirring occasionally, for 10–15 minutes until the fruit breaks down and the mixture thickens. Mash with a fork or potato masher for a smoother jam. If desired, stir in 1/2 tsp pectin (or a small pinch of butter) during the last few minutes to help reduce foaming and improve texture.
Cool
Remove from heat and let the jam cool to room temperature in a shallow bowl so it sets faster. Once cool, transfer to a small bowl and refrigerate while you make the cookies (jam should be thick but still spreadable).
Shortbread Dough
Cream butter and sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup room-temperature unsalted butter and 1/2 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Add flavorings
Beat in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt until combined.
Incorporate dry ingredients
Whisk together 2 cups all-purpose flour and 1/4 cup cornstarch in a separate bowl. With the mixer on low, add the flour mixture to the butter mixture in two additions, mixing just until a soft dough forms and no streaks of flour remain. Do not overmix.
Chill dough
Turn the dough out onto a piece of plastic wrap, press into a flattened disc, wrap tightly and refrigerate for at least 30 minutes (up to 2 days) to firm up. Chilling makes the dough easier to roll and helps keep cookie shape.
Preheat and prepare
When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll chilled dough to about 1/4 inch (6 mm) thickness. Use a 2 1/2-inch round cookie cutter to cut circles. Transfer circles to prepared baking sheets spacing them about 1 inch apart. For jam windows: use a smaller 1-inch round cutter or a piping tip to cut a center hole from half of the cookies (these will be the tops). Re-roll scraps once and continue cutting.
Bake
Bake cookies in the preheated oven for 10–12 minutes, or until the edges are just set and barely golden. Rotate the pans halfway through for even baking. Thin centers with jam will not bubble through if jam is not too runny.
Cool completely
Remove cookies to a wire rack and let cool completely before assembling. Cooling prevents the jam from running.
Assembly & Finishing
Place a whole cookie (without a center hole) flat-side up. Spoon about 1/2 to 3/4 teaspoon of the cooled jam into the center well. Gently top with a cookie that has the cutout hole, pressing lightly so jam spreads to the edges but doesn't squirt out.
Dust and rest
Lightly dust assembled cookies with confectioners' sugar. Arrange on a rack or plate and let them rest for 15–20 minutes so the jam sets further.
Storage
Store jammy cookies in an airtight container layered with parchment paper at room temperature for up to 3 days, or refrigerate up to 1 week. If refrigerated, bring to room temperature before serving for best texture.