Serves 12
55 min
Polka Dot Shortbread
Recipe GLPRdb012990c092e8
Buttery shortbread cookies studded with colorful jam, creating a classic British treat. These delicate, crumbly cookies feature jewel-like dots of jam throughout, perfect for tea time or gift-giving.
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Ingredients
16 tablespoons unsalted butter, at room temperature
7½ ounces granulated sugar
¾ teaspoon salt
10 ounces all-purpose flour
¼ cup jam of choice
Directions
Preheat oven to 325°F (160°C).
In a large bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes.
Stir in the salt until combined.
Gently fold in the flour until the dough just comes together; do not overmix.
Transfer dough to a lightly floured work surface and roll or press to about 1/4-inch thickness.
Using a small spoon or piping bag, create small dots or swirls of jam across the dough surface, spacing them evenly.
Cut the dough into individual cookies using a small biscuit cutter or knife into desired shapes.
Place cookies on an ungreased or parchment-lined baking sheet, leaving about 1 inch between each.
Bake for 12-15 minutes until the edges are just set and the cookies are pale golden; the jam should remain slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container for up to one week.
