Jam Shortbread Cookies

Dairy-Free, Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free



Prep Time:

1 hour 30 Minutes

Cook Time:

15 Minutes


3 Dozen




Kristina Koslosky


Our favorite use of jam! These Jam Shortbread cookies are probably the most requested cookie in the family. Even at Christmas, we make at least 4 batches!


    Cookie Ingredients
    1 cup allowed butter
    2/3 cup sugar
    ½ tsp. almond extract
    2 cups flour
    1/3 to 1/2 cup seedless raspberry jam

    Glaze Ingredients
    1 cup powdered sugar
    ½ tsp. almond extract
    2 to 3 tsp. water


1. In a large mixing bowl, cream allowed butter and sugar until light and fluffy. Add almond extract and mix. Then, add in flour and mix until mostly combined.
2. Roll into a ball, cover, and refrigerate for at least 1 hour so that the dough becomes easy to handle.
3. Preheat oven to 350 degrees.
4. Roll into 1 inch balls and use your finger/end of a wooden spoon to make an indentation in the center of the dough. Place on a cookie sheet covered with parchment paper. Fill the centers with your favorite jam.
5. Bake for 14-16 minutes or until the bottoms/edges are slightly brown. Remove from pan and let cool.
6. For the glaze, combine the powdered sugar and almond extract. Then add enough water for drizzling consistency and drizzle the glaze over the cookies.
    • Raspberry Jam was the original, but we have made these cookies with a variety of jams including Blueberry, Blackberry, and Strawberry.
    • Wish we could make this healthier, but sometimes you just cannot help it!
    • If you have suggestions for us, please share in the comments.


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