FILLED AND STAMPED SHORTBREAD COOKIES
Sharing this fun recipe for Filled and Stamped Shortbread Cookies. A shortbread cookie that is filled with preserves and baked. Using a special cookie stamp is the secret to their unique design.
Servings 48 cookies
Calories 130kcal
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.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Tips:
Keep the dough very cold. Work in small amounts of dough at a time. Roll it out, cut out the cookies and chill again before baking. This will keep the cookies from spreading. Do not overmix the dough. It can cause the cookies to become dry and tough. Do not overbake. Remove the cookies from the oven when the centers still look slightly soft. The cookies can be filled prior to baking or after they are baked.
Keep the dough very cold. Work in small amounts of dough at a time. Roll it out, cut out the cookies and chill again before baking. This will keep the cookies from spreading. Do not overmix the dough. It can cause the cookies to become dry and tough. Do not overbake. Remove the cookies from the oven when the centers still look slightly soft. The cookies can be filled prior to baking or after they are baked.