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Nutrition Facts
Serving Size 1 (64g) Recipe makes 12 servings
Calories 292
Calories from Fat 140		(47%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 9.8g	48%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 113mg		4%
Potassium 37mg		1%
Total Carbohydrate 36.2g		12%
	Dietary Fiber 0.7g	2%
	Sugars 17.7g
Protein 2.4g		4%
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Shortbread Cookies With Jam or Jelly Centers

Recipe #204860 | 34 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: LB in Middle Georgia
Jan 11, 2007

Do not be fooled by this little recipe. So few ingredients but believe me! It-is-a one right after another pop it in your mouth oh I cannot stop eating these. Before you know it, you will have to make another batch for the rest of your family. I got this from my best friend Robin who got it form her Taste of Home Cookbook.

SERVES 12 , 24 -36 cookies (change servings and units)

Ingredients

1 cup butter, no substitutes
2/3 cup sugar
1/2 teaspoon almond extract or vanilla extract
2 cups all-purpose flour
1/2 cup jam, for the centers

Directions

1
Cream butter and sugar
2
Beat in extract
3
Gradually blend in flour
4
Cover and refrigerate for and hour
5
Roll into one-inch balls and place one inch apart on un-greased cookie sheet
6
With the end of a wooden spoon make a indention in the ball and fill with jam
7
I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
8
Bake at 350 for 14 to 18 minute.

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Featured Reviews for This Recipe

From: A Good Thing

On Oct 4, 2009

OHHH MY! These are just delightful. Easy, quick, and so very yummy!!! The directions need to say, "Cool for several minutes before enjoying", though. I couldn't wait and scalded my tongue...lol! The filling really makes these little darlings. Made for PAC, 2009. YUMMMM

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From: Mina in Toronto, ON

On Nov 13, 2008

OMG these are so good. I can't stop eating them! I'm not a big fan of shortbread, but DH loves it so I made it for him because I was bored and in a good mood I was very concerned with the texture of the dough though. I was thinking that it was too soft and it would spread but surprisingly, they held their shape. I used my homemade strawberry jam to top them off. I have a feeling DH is going to request these a lot.

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From: #39568

On Aug 9, 2008

What a GREAT recipe! The only change I made was cut back 1/2 of the sugar (we don't want them too sweet) roll the dough in 1/2 inch for a mini pop-in-your- mouth goodness. The cookies are so buttery good. Thank you for the recipe. It's a big it in my family.

2 people found this review helpful

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From: RubberDucky AU

On Dec 14, 2008

These are just gorgeous. I needed a quick delicious biscuit to make in bulk and am so glad I chose this recipe. Knocks the sox off my old jam drop recipe. Just used my finger to poke a dent in the top of each one. A fabulous, fabulous recipe. And hey, I just realised I didn't chill the dough! An indestructable recipe, perfect for me. Thanks tons.

1 person found this review helpful

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