Swedish Jam Shortbread
Delightfully buttery and irresistibly tender, Swedish Jam Shortbread cookies are a classic treat that combines simplicity with elegance. Made with just a handful of pantry staples, these cookies feature a melt-in-your-mouth shortbread base enriched with the sweet, tangy burst of your favorite jams—whether it's raspberry, strawberry, or apricot. With a charming thumbprint design and a light dusting of powdered sugar, they're as lovely to look at as they are to eat. Perfect for everything from holiday platters to an afternoon tea spread, these cookies come together in under an hour and yield 24 servings of indulgent bliss. Easy to prepare yet incredibly rewarding, this recipe is sure to become a go-to favorite for bakers of all skill levels.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 120 grams granulated sugar
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams jam (e.g., raspberry, strawberry, or apricot)
- 15 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix to combine.
Sift the all-purpose flour and salt together in a separate bowl. Gradually add this dry mixture to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
Scoop out small portions of the dough (about 1 tablespoon each) and roll them into smooth balls. Place them on the prepared baking trays, spacing them about 2 inches apart.
Use your thumb or the back of a teaspoon to gently press a shallow indentation into the center of each ball.
Fill each indentation with a small dollop (about 1/2 teaspoon) of your chosen jam. Be careful not to overfill, as the jam may spread during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. The cookies should remain pale overall.
Remove the cookies from the oven and let them cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
Once cool, dust the cookies lightly with powdered sugar for an added touch of sweetness (optional).
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 120.5 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
