These small and soft Butter Cookies with strawberry jam are delicious, fragrant, and melt in your mouth. They are very crumbly, and as far as I’m concerned, they cannot be missing from a tray of dry pastries, along with Chocolate-Covered Shortbread Cookies.
The basic shortcrust pastry recipe is the same as the Jam-Filled Cookies that were so liked that I was asked to make them again.
The beauty of these cookies is that you don’t need a rolling pin to make them, just roll some balls with your hands and then press them to create the cavity to put the jam. They are very easy to make and also quick because there will be no shortcrust trimmings to knead and roll out again!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/2 tbsps cornstarch
- 1/3 cup sugar
- 5 tbsps butter
- 1 pinch salt
- lemon zest (grated)
- strawberry jam
How to Make Butter Cookies with Jam
In a bowl, work the butter and sugar with your fingertips, then add the salt, flour, grated lemon zest, and cornstarch. Work just enough to obtain a ball.
Divide it into two parts and form cylinders, then cut them into pieces as if you were making gnocchi. Roll each piece of dough with your hands to create many small balls.
Once all the balls are made, press them in the center to create a cavity. I used the back of a cookie stamp, but you can simply use a finger.
Fill the cookies with jam without overdoing it and place them on a baking sheet lined with parchment paper.
Bake the cookies in a preheated oven at 350°F for 10-12 minutes, but watch them: they shouldn’t darken too much.
Once out of the oven, let them cool well before eating them.
FAQ (Questions and Answers)
Can I change the jam flavor?
Yes, you can use whichever one you prefer.
