Description
Buttery, tender shortbread cookies with a sweet, colorful jam center. A classic and festive treat that’s simple to make.
Ingredients
Scale
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup apricot preserves
- 1/4 cup granulated sugar, for rolling
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 2/3 cup sugar until light and fluffy. Beat in the almond extract. Gradually add the flour and mix until just combined.
- Place the 1/4 cup of sugar in a small bowl. Shape dough into 1-inch balls, roll each ball in sugar, and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb or the back of a teaspoon.
- Fill the indentations with about 1/2 teaspoon of jam or preserves. Bake for 14-18 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.