Shortbread Cookies with Jam
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 18 cookies
- 100 g unsalted butter softened
- 40 g powdered sugar
- 1 egg white
- 1 tsp vanilla extract
- 1/4 tsp salt
- 160 g all-purpose flour
- 1 Tbsp thick jam apple, strawberry, etc. If not thick enough, add 1/2 tsp cornstarch.
Preheat oven to 425F.
Soften the butter by letting it sit at room temperature for 40 minutes or microwave it for about 15-20 seconds. Add the powdered sugar and mix thoroughly.
Next add the egg white, vanilla extract, salt and mix well.
Finally, add the flour and mix well.
Line a large baking sheet with parchment paper.
Place the dough into a disposable pastry bag with a large star tip and pipe cookies onto the baking sheet. The cookies should be about 2 inches in diameter.
Using a 1/4 thick stick, gently press in the center of each cookie, about half way. You want to make a little dent, not a hole. Fill the centers with a little bit of jam.
Bake at 425F for about 8-10 minutes, or until the sides of the cookies are starting to turn golden brown.
Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.4mg