Sharing this fun recipe for Filled and Stamped Shortbread Cookies.
I purchased the cutest cookie cutters online and spent the day making these Filled and Stamped Shortbread Cookies. I certainly have not perfected them on my first attempt, but they are delicious.
My granddaughter is getting married in June, and wanted to have a cookie table at the reception. In Pittsburg PA, it is a long standing tradition to have a wedding cookie table. We are not from Pittsburg, but always enjoy seeing pictures of all of their beautiful cookie tables.
This month has been busy with myself, and other family members baking well over a thousand cookies to put in the freezer.
I saw these thumbprint cookie stamps from Williams-Sonoma, and knew they would make a beautiful addition to our table.
They did not come with a recipe, but other bakers have suggested using Ina Garten’s Shortbread cookie recipe, so I used it.
My cookies are not perfect by any means. I found it a little difficult to master using them the first time. I think after a few times, it will get easier.
HOW TO MAKE FILLED AND STAMPED SHORTBREAD COOKIES:
Ingredients:
3 sticks unsalted butter
1 cup sugar
1 teaspoon pure vanilla
3 1/2 cups all purpose flour
1/4 teaspoon kosher salt
2 cups preserves of choice (I used red raspberry, apricot, blueberry)
Instructions:
Cream the butter, sugar and vanilla
Stir together the dry ingredients
Add to butter mixture
Shape into a flat disc, wrap in cling wrap and chill about an hour. (I did mine in 2 discs)
Roll the dough about 1/2 inch thick. Cut the shapes out, using the cookie cutters. Place on parchment lined baking sheets, then chill in refrigerator about 10 minutes.
I decided to use red raspberry, blueberry, and apricot preserves. After trying to fill the center with the end of a spoon, I found it to be easier to use a pastry bag with a #12 Wilton tip. The tip has a round, open hole that let my filling come out so easy.
It was easy to fill the centers, and I was so happy. That is until, my blueberry filling ran into some of the indentations of the cookies. I would advise using preserves instead of jam. (Used by mistake)
Bake the cookies at 350 degrees about 12 minutes. Remove from the oven before they are light golden brown, and allow to set on cookie sheet about 6 minutes. Transfer to a cooling rack.
These shortbread cookies are not a very sweet cookie, but a light, buttery flavored one. They would be great with a cup of tea or coffee.
My husband, who never eats sweets, tried some and really like them.
Since I am making them for future use, after they were cooled, I flash froze them, placed in Ziploc bag, and then into a plastic container to freeze. These cookies do freeze well.
We did have to keep a few out to sample.
Another pretty cookie that I made for the wedding, is my
Cranberry Orange Pecan Snickerdoodle.
I’ll post some pictures of the wedding cookie table in a few weeks with these Filled and Stamped Shortbread Cookies.
Ingredients
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour (plus more for dusting surface and dipping cookie cutters)
- 1/4 teaspoon kosher salt
- 2- 2 1/2 cups preserves (I used raspberry and apricot)
Instructions
- In a large mixing bowl, cream butter and sugar together with an electric mixer until well combined. Beat in the vanilla.
- In a medium size mixing bowl, stir together the 3 1/2 cups flour and salt. Add to the butter mixture, and beat on a low speed until ingredients are combined. Place dough onto a lightly floured surface and shape into a disc, (I shaped 2 discs for easier handling)
- Wrap in cling wrap and chill about 45 minutes to an hour.
- Roll the dough out about 1/2 inch thick, dip cookie cutters in flour, and cut shapes. (For these cutters, press down the main cutter and the press the plunger that is in the center. It takes a few tries to press correctly and not too hard)
- Place cookies on parchment lined baking sheets, chill about 10 minutes.
- Fill center with desired flavored preserves.
- Bake about 12 minutes. Remove from oven before cookies are light golden brown and allow to set on cookie sheet. Remove to cooling rack. Makes about 48 cookies.
