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Jam Shortbread Cookies

sweet.chef's picture
  Shortening 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Milk 3 Tablespoon
  Vanilla 2 Teaspoon
  Sifted enriched flour 2 2⁄3 Cup (42.67 tbs)
  Cream of tartar 2 Teaspoon
  Soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Red raspberry preserves/Commercial red raspberry jam 1⁄2 Cup (8 tbs)

Thoroughly cream shortening and sugars; add egg yolks, milk, and vanilla; beat well.
Sift together dry ingredients; add to creamed mixture.
Chill dough 1 hour.
On well floiired pastry cloth, roll half the dough at a time to 1/8 inch Cut with 2 inch round cutter.
Cut small hole in center of half the cookies.
Place 1/2 teaspoon preserves on each plain cooky; top with cutout cooky; press edges with inverted spoon to seal.
Bake, 1 inch apart, on ungreased cooky sheet at 350° 10 to 12 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1391 Calories from Fat 632

% Daily Value*

Total Fat 71 g109.9%

Saturated Fat 18.3 g91.5%

Trans Fat 9 g

Cholesterol 124.9 mg41.6%

Sodium 804.1 mg33.5%

Total Carbohydrates 174 g58%

Dietary Fiber 3.4 g13.8%

Sugars 83.1 g

Protein 12 g24.8%

Vitamin A 3.2% Vitamin C

Calcium 3.2% Iron 21.7%

*Based on a 2000 Calorie diet

Jam Shortbread Cookies Recipe