These easy butter cookies make a cute addition to a bridal or baby shower.
Note: You can use most any jam (or combination of jams) to fill these cookies. Avoid jellies, which are too gelatinous to pipe, chunky preserves, or anything with seeds.
- 16 tablespoons (2 sticks) unsalted butter at room temperature
- 1/2 cup (7 ounces) plus 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 cups (10 ounces) all purpose flour
- 1/4 cup jam (see note)
Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy, 3 minutes. Add salt and flour and beat until just combined. Divide dough in two equal pieces. Press each piece into a 7- by 7-inch square, one on each baking sheet.
Use a knife to lightly score each square of dough into 9 squares. Use the fat end of a chopstick to press holes all over dough, though don't poke through completely. Bake until shortbread is golden, about 35 minutes. Take out of the oven and while dough is still a little soft, press down on holes again to deepen imprint. Let cool completely.
Cut dough along score lines to create individual squares. Fill a pastry bag (or a ziplock with one corner cut off) with jam. Pipe a little jam into each square. If transporting, let jam set for 30 minutes before packing.
stand mixer, chopstick, baking sheet, pastry bag or ziplock bag