Whipped Shortbread Cookies with Raspberry Jam
I have been making shortbread cookies since I was a kid, helping my mom press out the molds and decorate the cookies. But, I never liked eating them. I’m sure my taste buds have changed since then, but my memory of shortbread cookies is that they taste like flour. Blech!
10 years ago at work, we had a cookie exchange, and my good friend and colleague, Alex, made these whipped shortbread cookies, minus the jam. Since I had my preconceived notions, I didn’t try them at first, but took them home to my mom, who I knew would love them. She liked this recipe enough that I tried one, and I liked them enough to ask my friend for the recipe! I have been making them ever since.
When I was a kid, we always made two kinds of shortbread cookies – ones that the kids could decorate and ones that my mom, especially, liked to eat, with jam. So, ever since I was given this recipe, I have made these shortbread cookies for my mom. And other people too, but my mom is my motivation.
So, let’s get to it!
After forming the cookies into balls, I use the handle of a wooden spoon to help make the centers for the jam. I dip the wooden spoon in icing sugar, so that it doesn’t stick to the cookie dough. BUT, you could easily use your thumb to make the indent.
This is what the cookies look like before they are baked. Be more generous with the amount of jam than you might feel comfortable with. The water in the jam evaporates and the jam spreads out. More is more, in this case.
Baked. Cooled. Yummy!!
Whipped Shortbread Cookies with Strawberry Jam
Ingredients
- 1 pound of salted butter
- 1 cup corn starch
- 1 cup icing sugar
- 3 cups flour
- 1/2 cup raspberry jam*
Instructions
- Preheat oven to 300 F.
- In a mixer, cream butter.
- Slowly add all the dry ingredients.
- Blend until combined.
- With a tablespoon scoop, measure each cookie, and roll into a ball.
- Using the end of a wooden spoon, or your thumb, dipped in icing sugar, make an indent for the jam.
- Fill the center of each cookie with about a 1/4 teaspoon worth of jam, depending on size of indent. Don't be afraid to be generous with the jam.
- Bake for 15 minutes. They are fragile, so allow to cool for a couple of minutes before transferring to a cooling rack.
- Enjoy!
Notes
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