Shortbread Cookies with Homemade Blueberry Jam
Buttery, melt-in-your-mouth Shortbread Cookies with Homemade Blueberry Jam. An easy, delicious treat for afternoon tea, holidays, or sharing.
Shortbread Cookies with Homemade Blueberry Jam
These shortbread cookies with homemade blueberry jam are a delicious combination of buttery, tender shortbread and sweet, fruity blueberry jam. Each cookie has a delicate, melt-in-your-mouth texture with a burst of homemade blueberry flavor in the center.
They are simple enough to make for an afternoon treat yet pretty enough for holiday cookie trays, tea parties, bake sales, or homemade gifts. If you love classic shortbread and homemade jam, these cookies are a delightful little treat to bake and share. Find more ideas Cookies, Biscuits and snack bars, brownies.
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Ingredients for Shortbread Cookies with Homemade Blueberry Jam
- white sugar, flour
- soft butter
- eggs
- cream of tarter, bicarb of soda
- vanilla extract
- blueberries, sugar, lemon juice (get the Fresh Homemade Blueberry Jam Recipe)
For all your amounts needed and the easy instructions view the recipe attached. Download or print it for your files. Use the cook mode for convenience. 😉
how to bake Shortbread Cookies with Homemade Blueberry Jam
- Preheat oven 200 Deg. C (fairly hot oven) (392 deg. F)
- Mix butter and sugar, beat in eggs and vanilla extract. Add all the dry ingredients (flour, cream of tarter, bicarb of soda ) To make a soft dough.
- Add your soft dough into a disposable pastry bag with a large star tip. Pipe the cookies to about 2 inches in diameter.
- Place the star shaped cookies on your baking sheets, and flatten the middle a little with your thumb to about half way in the cookie, (just enough to place some jam) add the blueberry jam.
- Then bake in the fairly hot oven until, cookies are done when the bottoms are lightly golden and the tops look set but still pale.
- Let them rest on the tray for 2–3 minutes before transferring to a cooling rack. Before serving for a melt in your mouth with a cup a tea.
- Baked in a large batch has its pro’s. As when it is holiday time, and their are plenty of family visiting, then your have ready made cookies for tea time, and to serve hungry kids.
- Shortbread cookies are to buttering and melt in your mouth, biscuits for any time of the day. Just love these soft cookies with a dab of jam.
Storage Ideas
- They store well in a sealed container in a cool pantry.
- Freeze Plain baked shortbread cookies can be frozen in an airtight container. Thaw them completely before adding the jam for the best texture.
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Shortbread Cookies with Homemade Blueberry Jam
Buttery, melt-in-your-mouth Shortbread Cookies with Homemade Blueberry Jam. An easy, delicious treat for afternoon tea, holidays, or sharing.
- Prep Time: 20 min
- Cook Time: 8-10 min
- Total Time: 30 min
- Yield: large batch
- Category: desserts
- Method: oven baked
Ingredients
- 1 1/4 cup of white sugar
- 4 cups of flour
- 250 g (1/2 lb) of soft butter
- 2 eggs
- 2 Tsp cream of tarter
- 1 Tsp bicarb of soda
- 1 Tsp of vanilla essence
Instructions
- Preheat oven 200 Deg. C (fairly hot oven) (392 deg. F)
- Mix butter and sugar, beat in eggs and vanilla extract.
- Add all the dry ingredients (flour, cream of tarter, bicarb of soda ) To make a soft dough.
- Add your soft dough into a disposable pastry bag with a large star tip. Pipe the cookies to about 2 inches in diameter.
- Place the star shaped cookies on your baking sheets, and flatten the middle a little with your thumb to about half way in the cookie, (just enough to place some jam) add the blueberry jam.
- Then bake in the fairly hot oven until, cookies are done when the bottoms are lightly golden and the tops look set but still pale.
- Let them rest on the tray for 2–3 minutes before transferring to a cooling rack.
- This makes a large quantity of biscuits.
- Store in an airtight container.
Notes
Elevating Your shortbread cookies toppings
- Dust with powdered sugar
- Drizzle with melted chocolate (white or chocolate)
- Dab various flavors of jam or jelly
- Add a single favorite nut
- Add crushed pistachios or other nuts your favor
Elevating Your shortbread cookies toppings
- Powdered Sugar Dusting: Sift a fine layer of powdered sugar over the cookies before adding the jam center. The white sugar creates a striking contrast against the dark fruit.
- White Chocolate Drizzle: Pipe thin criss-cross lines of melted white chocolate over the ridges to add a creamy sweetness that balances the tart jam.
- Toasted Nut Centerpiece: Place a single blanched almond, half a walnut, or a pecan on top of the jam droplet before baking for an elegant look and a satisfying crunch.
- Finely Chopped Pistachios: Sprinkle vibrant green, finely chopped pistachios onto the jam right after baking to make the flower shapes look incredibly colorful and festive.
FAQ’s for shortbread and jam cookies
Yes. Homemade blueberry jam adds a fresh flavor, but your favorite store-bought blueberry jam can be used for a quick and easy option.
Chill the shaped cookie dough before baking. This helps the butter firm up and allows the cookies to hold their shape while baking.
Yes. The cookies can be baked ahead and stored in an airtight container. Add the blueberry jam when you are ready to serve for the freshest texture.
Store them in an airtight container at room temperature for a short period. If your homemade jam requires refrigeration, follow the jam’s storage instructions and refrigerate the assembled cookies.
Shortbread is naturally tender and crumbly because of its high butter content. If the cookies are excessively crumbly, make sure the dough was mixed well and measured accurately without adding too much flour.
Yes. Plain baked shortbread cookies can be frozen in an airtight container. Thaw them completely before adding the jam for the best texture.
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