Jam and vanilla buttercream shortbread cookies

I don’t know what it is, but there is something about big game days that make me feel like cooking. I’m not an avid football follower, but I have been anticipating the Niners-Seahawks NFC Championship game for a while now. (Go Niners!) This morning I woke up with a craving for jam and butter toast (what’s new). Jam and butter on toast is just one of those things I’d probably be able to eat every day for the rest of my life. Jam and butter – a match made in heaven.

Then a bright idea dawned on me while I was laying in bed, enjoying my usual Sunday sloth-like slumber. Cookies. I thought, there are peanut butter cookies, jam cookies, peanut butter and jelly cookies, but why aren’t there any jam and butter cookies?! (Not that I know of at least.) It was at that moment I decided to make it my mission to create a jam-and-butter-toast-inspired cookie.

It was a success. This is a jam and vanilla buttercream shortbread cookie. It’s sort of reminiscent of Göteborgs’ Singoalla cookie – one of my favorite childhood treats and something that I always looked forward to stocking up on whenever we made a trip out to IKEA. Göteborgs is a cookie and biscuit manufacturer in Sweden, and their cookies are so good. Come to think of it, this idea was probably a thought-baby of my subconscious love for all things Scandinavian. I’m having trouble waiting for summer to roll around (I’ll be spending it in Norway), so looks like these cookies and Scandinavian waffles will have to fill my void for now.

I made both raspberry and blackberry jams variations for this, but you can use whichever and however many types of jam your heart desires! Just make sure you get the top-notch stuff, because a good quality, seedy jam will take your cookie to whole ‘nother level.

A crumble-in-your-mouth medley of sweet and slightly salty flavors that you really need to try.

Ingredients
Cookie
1 cup unsalted butter, melted and slightly warm
4 tbsp granulated sugar
1/4 tsp salt
1 tsp vanilla extract
2 cups + 2 tbsp all-purpose flour
Jam (whichever flavor), highest-quality

Filling
1/4 cup unsalted butter, room temperature
1/4 cup vegetable shortening
1 tbsp heavy cream
3/4 cups sifted confectioners’ sugar
1 teaspoons (10 ml) vanilla extract
1/4 tsp salt

1. Using either a stand or hand-held mixer, mix together the melted butter, vanilla extract, salt, sugar, and flour together until evenly incorporated. The texture should be moist, yet crumbly, and matte in appearance. Pat down into a ball, cover, and chill in the fridge for 2 hours.

Jam and vanilla buttercream shortbread cookies

Jam and vanilla buttercream shortbread cookies

2. Once chilled, preheat your oven to 350°. Line a baking sheet with either parchment paper or a silicone baking mat. Roll the dough into 1-inch balls and flatten each into thin disks, about 1/4-inch thick. I just like to use my palm and press down gently.

Jam and vanilla buttercream shortbread cookies

3. On half of the disks, you want to make a shallow indentation in the center to hold the jam. *Tip: To make the indentation for the jam, I like to the flat-side of a plastic bottle cap. It just makes perfectly-circular homes for our jam..

4. Using a small spoon or piping bag, fill each indented cookie with a jam of your choice.

Jam and vanilla buttercream shortbread cookies

5. Pop into the oven and bake for 12-15 minutes, until the shortbread starts to brown at the edges.

6. While your cookies are baking, prepare the filling. Again with the stand or hand-held mixer, whip together the butter and shortening over a low speed. Gradually add in the sugar, vanilla extract, salt, and heavy cream until incorporated. Then beat over a high speed for about 2 additional minutes until light and fluffy.

Jam and vanilla buttercream shortbread cookies

Jam and vanilla buttercream shortbread cookies

7. When your cookies are out of the oven, set them on a cooling rack to fully cool (about 30-40 minutes). Once fully cooled, you can start assembling the cookie sandwiches! I like to use a piping bag (snipping off a tiny corner of a freezer bag works too). Make sure you don’t overfill, because once you close the sandwich it’ll fill out on its own! *Hint: Shortbread cookies are rather crumbly, so you want to be gentle when assembling. I find that twisting the halves together yields better results than pressing them together.

Jam and vanilla buttercream shortbread cookies

Jam and vanilla buttercream shortbread cookies

Dig in (and try to share, however hard it may be).

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