Ina Garten Shortbread Cookies with Jam
These cookies are made with a rich, buttery shortbread dough that is rolled into balls, indented in the center, and filled with jam before baking. The result is a tender, crumbly cookie with a burst of fruity goodness in every bite.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 sticks (1 ½ cups) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam (or any preferred jam)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar – In a large bowl, beat butter and sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients – Gradually mix in flour and salt until a dough forms. Do not overmix.
- Shape the cookies – Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Make the indentations – Use your thumb or the back of a spoon to gently press a small well in the center of each cookie.
- Fill with jam – Spoon a small amount of jam into each indentation.
- Bake the cookies – Bake for 18-20 minutes, or until the edges are lightly golden.
- Cool and serve – Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Dust with powdered sugar if desired.