Cranberry jam filled shortbread cookies
User Reviews
5
Cranberry jam filled shortbread cookies
Description
The Cranberry jam filled shortbread cookies feature a rich shortbread dough made from unsalted butter creamed with sugar, then combined with all-purpose flour and cornstarch to provide a soft, tender texture. The dough is rolled out about a quarter-inch thick, cut into small squares or rectangles, and sandwiched with a spoonful of cranberry jam, which adds bright, fruity sweetness. Baking at 350°F until just lightly golden ensures the shortbread remains crisp but tender. Pressing the edges closed carefully encloses the jam, which gently softens the centers during baking.
The finished cookies balance buttery richness and crumbly texture with the sweet-tart cranberry jam center. They can be enjoyed as a snack or dessert alongside tea or coffee. These cookies also hold up well for gifting or serving at gatherings thanks to their neat shape and contained filling.
One helpful tip is to roll the dough on a surface dusted lightly with cornstarch to reduce cracking, and the bits that break off can be pressed and re-rolled to avoid waste. Handling the dough gently prevents overmixing, which helps maintain the delicate shortbread texture.
Ingredients
- 4 oz butter 110g, 1 stick, brought to room temperature and cut into cubes, unsalted
- 2 oz sugar 55g, ¼ cup, suggest light brown and any relatively fine is good
- 4 oz all-purpose flour 110g, ½ cup, plain flour
- 2 oz cornstarch 55g, ¼ cup cornflour
- 6 teaspoon cranberry sauce approx, or other fruit jam
Instructions
- Preheat oven to 350F/180C.
- Cream the butter and sugar - can use hand blender or a 'proper' mixer, both will work.
- Add flour and corn starch/cornflour and mix together but be careful not to overmix.
- Roll out mixture on a surface floured with a little corn starch to around ¼ inch/3-4mm thick. Don't worry that it will probably crack,just put to one side and add to leftovers after cutting.
- Cut into squares or rectangles around 1 ¼ - 1 ½ inch/3 - 4cm across. Press together the leftover pieces, roll out again and cut more squares/rectangles until all of the mixture is used up.
- Spoon a little jam on top of one square/rectangle - around ½ teaspoon for the suggested size - and put another square/rectangle on top and press edges together. It's easiest to do this by gently pressing with the side of a knife (see picture above).
- Place shortbread on a baking tray and bake for approx 10 minutes until lightly golden.
- Remove onto a cooling rack while still warm, or at least ensure loosened on tray. You can sprinkle with sugar while still warm if you like.
Notes
- Use unsalted butter at room temperature for easier creaming with sugar.
- Roll the dough gently and dust the surface with cornstarch to prevent excessive cracking.
- Press the edges of each sandwich cookie carefully to seal the cranberry jam inside and avoid leakage during baking.
- Leftover dough pieces can be gathered and rolled again to maximize batch size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 2mg | 0% |
| Potassium | 10mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 235IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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