Light up your kitchen during the holidays with this “jewel” of a cookie! The buttery shortbread is made in a mini muffin pan, and they’re filled with the fruit preserve of your choice.
Preparation Details
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 40
Ingredients
- 1 cup plus 1 ½ tablespoons salted butter, softened (such as Kirkland grass-fed salted butter)
- 1 ⅔ cups powdered sugar
- 4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 1 cup jam or jelly of choice
Steps
- Cream butter in a large bowl with an electric mixer or use a stand mixer. Add powdered sugar and beat on low until a crumbly, sandy mixture forms. Gradually add salt and flour, 1 cup at a time, while mixing on low speed. The dough may look extremely dry and crumbly at this point.
- Mix in eggs, egg yolks, and vanilla initially using the mixer, then finishing with your hands to create a smooth, soft, and pliable dough, incorporating all the flour at the bottom of the bowl. Gather dough into a ball and refrigerate in a covered container for about 2 hours.
- Preheat the oven to 350 degrees F (180 degrees F). Adjust the oven racks to the 2 middle rungs. Line 2 mini muffin tins with paper liners.
- Using a small (1 ½ tablespoons) cookie scoop, measure out portions of the dough and set into the prepared muffin cups. Gently roll each dough portions into a smooth ball between your hands and place back into the muffins cups. Push a deep well into each ball using the wooden handle of a spatula or your finger. Fill wells with jam using a small spoon or a piping bag.
- Bake cookies in the preheated oven until the tops of the cookies look dry, but not browned, 13 to 15 minutes, swapping the trays halfway through.(Or bake one at a time).
- Remove trays from the oven and transfer cookies to a wire rack to cool.
