Strawberry Jam Cookies
Amanda Seamans
25
20 minutes
15 minutes
These buttery shortbread cookies, delicately flavored with Dreidoppel Vanilla Moroni Flavor Paste, a holiday favorite. With their melt-in-your-mouth texture and sweet jam center, they’re as delightful to look at as they are to eat.
Ingredients
1 ¾ C (400 grams) Unsalted Butter, Room Temperature
¾ C (163 grams) Granulated Sugar
1 Large Egg
1 Tbsp Vanilla Moroni Flavor Paste
4 ½ C (600 grams) All Purpose Flour
1 ¼ tsp Kosher Salt
8 oz (220 grams) Strawberry Jam for Filling the Cookies
Directions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Whisk together the flour and salt, set aside.
Using a stand mixer or a handheld mixer, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Reduce the mixer speed and add the egg and vanilla. Mix until well combined, about 1 minute. Scrape down the bowl again.
Lower the speed, add the flour mixture in 4 separate batches, mixing after each and ensuring to scrape down the sides and bottom of the bowl. Mix until a dough forms. Knead by hand if necessary.
Roll out the dough to ¼ inch thickness. Use a 2.5 inch round cookie cutter to cut out circles. Use a smaller cutter to create windows on half of the circles. Place on the parchment lined cookie sheet.
Bake for 10-11 minutes until just set. If you push on the top of the cookie it should feel a bit firm- not doughy. Cool on the baking sheets.
Place a heaping teaspoon of strawberry jam on top of the solid circle, top with the cut out cookie. Sprinkle with powdered sugar if desired.