Shortbread cookies are one of those treats that win you over even before you taste them.
Elegant in shape, fragrant and incredibly crumbly, jam cookies are the perfect treat for any time of the day.
This cookie recipe is made with few ingredients: a simple cookie recipe that delivers bakery-quality results.
The shortbread cookies are made from a soft and light dough, easy to work with and perfect for creating decorative shapes. Once baked, they become real crumbly, shortbread cookies that melt in your mouth.
They are simple, customizable with your favorite jam, perfect for sharing and also ideal as a heartfelt gift. A recipe that pleases everyone and rarely lasts long in the jar.
Remember that homemade cookies allow you to control ingredients and sugars, avoiding additives and worse fats than industrial products.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Shortbread Cookies
- 1 egg
- 1 3/4 cups all-purpose flour
- 10 tbsps butter
- 2/3 cups powdered sugar
- 1 orange
- 1 pinch fine salt
- 2 tbsps cornstarch
- as needed jam
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Baking Tray
- Parchment Paper
- 1 Hand Mixer
- 1 Piping Bag
- 1 Spatula
Steps for Shortbread Cookies
To prepare the shortbread cookies, you can use a stand mixer or mix them in a bowl.
Place the butter at room temperature (take it out of the fridge at least an hour before, it should be soft but not liquid) in a bowl or the stand mixer, along with the powdered sugar and a pinch of salt. Beat the ingredients for 5-6 minutes, the more air you incorporate, the lighter and softer the dough will be, until you get a frothy mixture. If you are not using a stand mixer, use a electric hand mixer.
Add the egg and continue to beat for a couple of minutes.
Gradually add the flour and cornstarch, which will make the cookies more fragrant, mix with a spatula from top to bottom until you get a homogeneous mixture. The dough is now ready.
Put it in a piping bag with a star nozzle. At this point, create the cookies in the shape you prefer. I made them medium-small in size. I created a hole in the center
and added blueberry jam. Place them spaced apart on a baking tray lined with parchment paper and bake at 350 degrees Fahrenheit for about 15-17 minutes until the edges start to turn golden brown.
Let them cool completely and the shortbread cookies are ready to be enjoyed. Enjoy from Barbara
Storage
After they have cooled completely, place them in an airtight jaror in a tin box.
Lasts up to 5–7 days.
You can freeze them raw: shape the cookies on the tray, freeze them for 1–2 hours, then transfer them to freezer bags.
Bake them directly from frozen adding 1–2 minutes of cooking time.
Or frozen already baked: wrap them individually in plastic wrap and put them in a bag.
Duration: up to 2 months.
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FAQ (Frequently Asked Questions)
If the dough is too hard?
If it remains too hard, add a bit of milk.
