Shortbread Cookies Recipe
Delicious buttery shortbread cookies filled with mixed berries jam
Ingredients
- 2 egg yolks room temperature
- 1 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 tsp coconut extract
- 2 1/3 cup all-purpose flour
- 1/2 cup mixed berries jam
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Set aside.
- In the large mixing bowl, whisk butter and sugar until well combined.
- Mix in eggs yolks, coconut extract, and salt until fully combined.
- Slowly add in flour and continue to whisk until the dough turns smooth.
- Measure one tablespoon for each cookie and roll into the smooth ball. Place them onto the prepared baking sheets.
- Use your thumb to press and each cookie into the small plate.
- Add half teaspoon of mixed berries jam in the middle of each cookie dough.
- Line the baking sheets into the oven and bake for 15 minutes.
Notes
Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 7 days or freeze well for up to 3 months.