Light up your kitchen during the holidays with this "jewel" of a cookie! The buttery shortbread is made in a mini muffin pan, and they're filled with the fruit preserve of your choice.
Ingredients
- 1 cup salted butter
- 1.67 cups powdered sugar
- 4 cups all-purpose flour
- 0.5 teaspoons kosher salt
- 2 eggs , at room temperature
- 2 large egg yolks , at room temperature
- 2 teaspoons vanilla extract
- 1 cup jam
Instructions
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1
Cream butter in a large bowl with an electric mixer or use a stand mixer. Add powdered sugar and beat on low until a crumbly, sandy mixture forms. Gradually add salt and flour, 1 cup at a time, while mixing on low speed. The dough may look extremely dry and crumbly at this point.
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2
Mix in eggs, egg yolks, and vanilla initially using the mixer, then finishing with your hands to create a smooth, soft, and pliable dough, incorporating all the flour at the bottom of the bowl. Gather dough into a ball and refrigerate in a covered container for about 2 hours.
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3
Preheat the oven to 350 degrees F (180 degrees F). Adjust the oven racks to the 2 middle rungs. Line 2 mini muffin tins with paper liners.
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4
Using a small (1 ½ tablespoons) cookie scoop, measure out portions of the dough and set into the prepared muffin cups. Gently roll each dough portions into a smooth ball between your hands and place back into the muffins cups. Push a deep well into each ball using the wooden handle of a spatula or your finger. Fill wells with jam using a small spoon or a piping bag.
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5
Bake cookies in the preheated oven until the tops of the cookies look dry, but not browned, 13 to 15 minutes, swapping the trays halfway through.(Or bake one at a time).
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6
Remove trays from the oven and transfer cookies to a wire rack to cool.
Nutrition Facts
Per serving
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