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Jam Jewel Cookies

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Jam Jewel Cookies

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 plus 1 ½ tablespoons salted butter, softened (such as Kirkland grass-fed salted butter)
  • 1 ⅔ cups powdered sugar
  • 4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup jam or jelly of choice

Directions

  • 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.
  • 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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