Bready or Not Original: Jammy Shortbread

Posted by on May 22, 2024 in Blog, Bready or Not, cookies | 0 comments

This Jammy Shortbread is a fun recipe that’s easy to customize with your favorite jam! Go for raspberry, cranberry, blueberry… something sweet and delicious.

Bready or Not Original: Jammy Shortbread

I had to make this recipe a few times to get it right. Specifically, shaping the dough was the issue. That’s why I give instructions to form the divided dough into a 12-inch stick that is 1 inch across. That makes the dough thick enough to form a trench that will hold the jam.

Bready or Not Original: Jammy Shortbread

What initially foiled me was that the dough was too wide, and then it spread with baking. I had these wide cookies with just a little bit of jam in the middle. Oops.

Bready or Not Original: Jammy Shortbread

Leave it to me to make the screw-ups so that your cookies can turn out great from the first batch!

Bready or Not Original: Jammy Shortbread

The dough is easy to work with in this classic-styled cookie with jam filling!
Course: Dessert, Snack
Keyword: cookies, jam
Author: Beth Cato


  • food scale
  • plastic wrap or bags
  • parchment paper


  • 3/4 cup unsalted butter (1 1/2 sticks) softened
  • 2/3 cup white sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup thick fruit jam


  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet to form a cohesive dough.
  • Use a food scale to divide the dough into four portions. Wrap them each in plastic wrap or in a sealable bag, and chill for at least an hour.
  • Preheat oven at 350 degrees. Prepare a large baking sheet with parchment paper.
  • Pull out a portion of chilled dough. On a far side of the baking sheet, form it into a 12-inch-long stick, 1 inch across. Use fingertips to form a trench down the middle. Spoon jam to fill the trench. Repeat the process with the other three portions of dough, creating long lines on the pan.
  • Bake for 18 to 22 minutes, until dough looks set and is light golden brown. Let cool for 2 minutes. Slice each stick 3/4-inch apart to form individual cookies. Move them to a rack to completely cool. Store in a sealed container at room temperature.


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