Jam Shortbread Cookies | Episode 394

20:50

YIELD: 2 DOZEN COOKIES
PREP TIME: 30 MINS
COOK TIME: 15-20 MINS
TOTAL TIME: 50 MINS






Ingredients
  • 200g soft butter
  • 1 egg yolk
  • 130g powdered sugar (1 cup)
  • 30ml sunflower oil
  • 130g cornstarch (1 cup)
  • 270g-300g all-purpose flour (2 or 2,5 cups)
  • 4 tbsp jam
  • crushed hazelnuts, almonds or pistachios

Instructions

1. Preheat the oven to 165 C 325 F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the soft butter, egg yolk, and sugar. Add the sunflower oil and stir until smooth. Add the powdered sugar and cornstarch. Stir until well combined. Add 1 cup of the flour and knead until a soft ball of dough begins to form. Add 1 cup more of the flour and knead. Add a little bit more flour if needed. 
3. Use a piping bag with star tip to pipe out the dough or roll dough into balls. Coat with crushed nuts. Use your thumb or a rounded measuring spoon to make an indent in the center of the cookies. Press gently with your thumb until the indent in the cookie ball is about an inch across, repeat this step with each cookie dough ball. Place the cookies about 1 1/2 inches apart on the lined sheet.
4. Add jam to each indent.
5. Bake in preheated oven for about 15-20 mins or until the bottom edges start to brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. Remove and let them finish cooling on a wire rack. Store extra cookies in an airtight container for up to 5 days.




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