best shortbread cookies

Buttery, soft thumbprint cookies filled with delicious guava jam! These shortbread cookies are the perfect holiday treat made with just 6 ingredients.

Guava Jam Thumbprint Cookies

unsalted butter (room temperature)

sugar

egg yolk (room temperature)

vanilla extract

salt

Bob's Red Mill Organic Unbleached White All-Purpose Flour

guava jam (or guava preserves) (room temperature)

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer or in a large bowl using a handheld mixer, cream the butter and sugar together until combined then add the egg yolk, vanilla extract, and salt until smooth. Slowly add the flour and mix until no longer crumbly.

Using a tablespoon or medium cookie scoop, roll the dough into balls then place on the baking sheet.

Gently and carefully make an indentation into each ball of cookie dough using the back of a teaspoon. Be careful not to press all the way through.

Chill the cookie dough balls for 1 hour in the fridge. This will solidify the ingredients and to prevent them from spreading or cracking while baking. This is key!

Remove the baking sheet from the fridge and spoon 1/2 teaspoon of the guava jam into the indentation in each one. Using room temperature jam will make it easier to add the jam into each cookie.

Bake for 10-12 minutes or until the cookies are slightly golden brown. These cookies can burn quickly so keep an eye on them!

Remove from the oven and let them cool for 10 minutes. The jam filling may be hot so be careful. Serve and enjoy!

Easy to make, buttery Cuban shortbread cookies (Torticas de Morón). A classic Cuban cookie made with a hint of lime and coconut. The best shortbread cookie recipe ever!

Cuban Shortbread Cookies (Torticas de Morón)

unsalted butter

coconut oil

brown sugar

baking powder

lime juice

lime zest

In a mixer or large bowl, cream together butter, solid coconut oil, and sugar until well combined. Add the egg yolk (save the egg white for the egg wash) and mix until well combined. Add the flour, baking powder, lime juice, and lime zest to the same bowl and mix until a dough forms.

Transfer dough to a work surface and shape into a smooth log. You may need to flour your hands so it&#039;s easier. Wrap the log in plastic wrap and chill for at least 2 hours or overnight. Don’t skip this step!

Preheat oven to 350 degrees Line a baking sheet with parchment paper. Set aside.

Remove logs from the fridge. Slice log into 12 evenly thick cookies and place on the baking sheet. Brush the cookies with whisked egg white (egg wasand sprinkle with sugar.

Bake the cookies for 15-20 minutes or until brown around the edges. Allow to cool completely before serving. Enjoy!

These Best Spiced Shortbread Cookies use only three ingredients plus two flavorings.  Now imagine these are sandwiched with a chocolate sour cream ganache.

Best Spiced Shortbread Cookies

unsalted butter (225 grams)

all-purpose flour (350 grams)

Chinese 5 spice powder or cinnamon

orange

Sanding Sugar or Swedish Pearl Sugar

semisweet chocolate (85 grams)

sour cream (85 grams)

Preheat the oven to 350°F.  Line several baking sheets with parchment paper and set aside.

Combine the softened butter with the sugar in the bowl of a mixer.  Beat until very light and fluffy.  Add the flour, 5 spice or cinnamon and orange zest and mix until it comes together in a sold mass.

Mixer Methods - the butter needs to be softened

Add the flour, 5 spice or cinnamon and orange zest to the bowl of a processor.  Pulse several times to mix.  Place the cold, cut up butter in a circle on top of the flour.

Process until the butter is indistinguishable.  Add the sugar and process until a ball forms. The dough may need to be re-distributed and processed again.

Processor Method - the butter needs to be cold for this version.

Divide the dough in half.  Wrap the other half while working on this one.  Roll between two sheets of wax paper to a thickness of about 1/4&quot; (see Cut Out Cookies Technique Using Wax paper.  Cut the cookies out with a 2&quot; cutter or your desired shape and size.

Place the cookies, still on the waxed paper, on a baking sheet and freeze  until hard.  Remove the cookies with a pancake turner or simply pop them out.  This ensures they have sharp, clean edges with no stretching or distortion..  Place on the prepared baking sheets about 1&quot; apart.

Repeat with the second half of the dough.  Sprinkle half of the cookies with Swedish Pearl sugar or sanding sugar.

Re-roll the scraps and cut more cookies out.

Bake for 10 to 12 minutes until lightly browned around the edges..  Cool completely.

For Both Mixing Methods

Microwave the chocolate at half power or over a double boiler until some of it is melted and appears shiny.  Stir to smooth out the chocolate.  Cool to lukewarm then stir in the room temperature sour cream.

Line the cookies up with a top and bottom.  Turn the bottom cookie, bottom side up. Turn the top cookie sugar side up. Pipe or spoon some of the ganache onto the bottom cookie.  Spread it out flat leaving a slight edge with no ganache. Top with the top sugared cookie and very lightly press down to make sure it adheres to the ganache.

These will last for a week in an airtight tin.

Sour Cream Ganache and Sandwiching

Top 3 best shortbread cookies recipes from across the web

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Guava Jam Thumbprint Cookies

Cuban Shortbread Cookies (Torticas ...

Best Spiced Shortbread Cookies

Top 3 best shortbread cookies recipes from across the web

The most viewed best shortbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Guava Jam Thumbprint Cookies

Cuban Shortbread Cookies (Torticas ...

Best Spiced Shortbread Cookies

The most viewed best shortbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine