epicurious5.0
Jam Shortbread
The comfort of jam-filled thumbprint cookies in a striking, reimagined shape. There's no faster way to churn out a dozen pretty cookies.
👥 2 Servings⏱️ Prep & Cook: 45 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●wooden spoon
- ●oven
- ●knife
- ●whisk
📝 Preparation Steps
1
Using an electric mixer on medium-high speed, beat ¾ cup (1½ sticks) unsalted butter, preferably cultured, room temperature, ½ cup (100 g) granulated sugar, 1 tsp. finely grated lemon zest, 1 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until light and fluffy, about ⏱️ 3 minutes. Add 1 large egg yolk and beat until incorporated, about ⏱️ 1 minute. Add 2 cups (250 g) all-purpose flour and beat on low speed until no dry streaks remain (be careful not to overmix).
. finely grated lemon zest1 tsp(250 g) all-purpose flour; plus more for dusting (optional)2 cups. (or more) fresh lemon juice2 tsp. vanilla bean paste or vanilla extract1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsplarge egg yolk1
2
Turn dough out onto a surface and knead gently to bring together into a ball. Split dough in half (about 270 g each). Using your hands, roll each into a 10x1½" log (dough should be easy to handle; dust surface very lightly with flour if dough feels sticky). Place logs 3" apart on a large parchment-lined baking sheet. Run your index finger or the round handle of a large wooden spoon down the entire length of each log through the center to create a deep channel (you want to push dough down as far as possible without tearing; logs will lengthen to about 12"). Chill logs in freezer until firm, about ⏱️ 30 minutes.
3
Meanwhile, place a rack in middle of oven; preheat to 350°.
4
Remove logs from freezer, spoon about 3 Tbsp. raspberry or apricot jam along channel in each log. Bake logs until dough is set and golden brown underneath, 18–⏱️ 20 minutes. Let cool on baking sheet. Using a small knife, slice logs crosswise on a deep diagonal into 1"-wide pieces.
5
Whisk ⅓ cup (37 g) powdered sugar, 2 tsp. fresh lemon juice, and a large pinch of kosher salt in a small bowl until smooth. Glaze should be thick but pourable; adjust consistency with more powdered sugar or lemon juice if needed. Drizzle glaze over logs; let sit until glaze is set, at least ⏱️ 30 minutes. Do ahead: Cookies can be baked 2 days ahead. Store, loosely covered, at room temperature.
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