| Yield: | 18 large cookies |
Ingredients
- 8 ounces (2 sticks) unsalted butter, softened at room temperature
- 2/3 cup sugar
- 1/4 vanilla bean, halved lengthwise, soft insides scraped out
- 1/8 teaspoon salt
- 2 cups plus 2 tablespoons all-purpose flour
- 1/4 cup apricot, raspberry, or another jam of your choice
Instructions
- Preheat the oven to 350 degrees. Butter a baking sheet.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 185 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 19 mg |
Reviews
Delicious shortbread recipe. Dough is crumbly but forms into balls, easily. I baked as balls, right when they come out the oven I use a small measuring spoon to make indents, then fill with raspberry preserves. Yummy! I use salted butter and I do not add the salt in the recipe. Baked 15 minutes. Love it!! ❤️
Gale Gand, where are you? My aunt and I love this cookie! It kind of tastes like a kolacky but a very easy version. No eggs are great because you don’t need them for this. I have been baking this cookie for my “go-to” for holidays and/or just for the family. Please tell me where we can follow you!
This is a great recipe we loved it 5 thumbs up
Best cookies ever! Perfect in every way!! Make sure to take them out before they brown and let them sit in the tray to cool down.
I love it! So easy to make and taste great! One thing, I put my cookies in the freezer before baking for about 5 minutes.
Step away from the eggs, people. This is a shortbread dough. Also, it will come together from it’s crumbly state. Just be patient, grasshopper. Really lovely. Do not overbake! Shortbread should not get brown.
I hadn’t read the reviews and very nearly overbaked these. They were almost too brown at 15 minutes. Perfect at 13 on the second batch. These are amazing. Great texture. Wonderful buttery flavor. Going straight into my ‘favorites’ file. Gale Gand – – you are loved!!!!
A huge hit! Maybe the types of butter and temperature of the butter causes the differences people are experiencing in a crumbly batter and greasy cookies. I used an organic butter that was not quiet room temp and it was a bit crumbly, but it formed into balls without any effort at all. They were greasy, but I drained them on paper towels and they were totally fine by the time they were cooled. They came out a bit thinner than those pictured and are lacy around the edges. It makes them even prettier. I checked at 10 minutes, as recommended by others, and they were just browning around the edges. Although the cookie seemed uncooked to the touch I took them out. They set up perfectly once cooled. (I put a few back in just to see what happen and they are a little hard. Highly recommend using this recipe and tweaking it to your liking! My momma’s homemade jelly makes these a new family fav!
These cookies are ez to make, and taste great! I added chocolate chips. YUMMY! But they were done after 15 min. I will make then again.
This are so yummy!!! If you don’t have a mixer they are really easy to mix by hand. As for the comment someone left about them being really greasy, the reality is they are not. I also baked them 10 minutes longer as many reviewers recommended and they were perfect.