You’re going to love these quick and easy jam shortbread cookies for the springtime! Like many things I like to whip up in the kitchen, this is one of the most versatile recipes that you will find. Using my base shortbread recipe that I also use for my cranberry shortbread, you can select the jam of your choice and glaze to your liking. For this cookie, I chose to use red raspberry jam with a vanilla glaze. These cookies are so light and tasty it is so hard to just eat one!

Here’s what you’ll need for the cookies:

• 1 c. unsalted butter, room temperature
• 1/2 c. powdered sugar, sifted
• 2 c. flour, sifted
• 1 tsp. pure vanilla extract
• 1/3 c. red raspberry jam

For the glaze, mix all ingredients below until smooth:

• 1 c. powdered sugar, sifted
• 2 tbs. milk
• 1/2 tsp. pure vanilla extract

Steps to make:

1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
2. In a stand mixer, cream butter and sugar.
3. Add vanilla, stir until combined.
4. With mixer on low, add flour and mix throughly. Mixture will be crumbly.
5. Pour dough onto floured surface and shape into ball.
6. Roll dough out until approx. 1/4 inch thick and cut using small circle cutter.
7. Place on cookie sheet and form a small indentation in each cookie using back of spoon or thumb.
8. Spoon about a 1/2 tablespoon of jam into each indentation.
9. Bake for approx. 15 minutes, or until the edges begin to turn golden.
10. Remove from baking sheet to cool.
11. Once cool, drizzle glaze topping over each cookie. Allow glaze to set and enjoy! 🙂

I hope you have fun baking these up in your kitchen!

best, courtney