Jam-Filled Shortbreads

My go-to holiday treat has become these melt-in-your-mouth jam tarts with a buttery, crumbly base and sweet fillings of raspberry jam or Nutella that always get folks asking me how I made them.

These tarts first showed up at a Christmas get-together when I needed something quick but impressive. Everyone who tried the buttery shortbread with its sweet center was immediately hooked. These days my family won't let a holiday pass without them.

Ingredients

• Unsalted butter: Make sure it's soft - this creates that wonderful melt-away feeling and rich taste
• Lemon zest: Gives a hint of freshness that cuts through the sweetness
• Vanilla extract: Brings out the buttery goodness in the shortbread
• Powdered sugar: Makes that tender, crumbly texture we all crave
• All purpose flour: Gives the cookies structure while keeping them soft
• Baking powder: Adds just a touch of rise without making them too puffy
• Salt: Brings all the flavors together and cuts the sweetness
• Cornstarch: The magic ingredient that makes shortbread practically disappear in your mouth
• Raspberry jam or Nutella: For the center - grab jam with real fruit chunks for best flavor
• Sliced almonds: Their light crunch makes the perfect contrast to the soft cookie

Step-by-Step Instructions

Preparation:

Get your oven going at 350°F and sort out your muffin tins. Paper liners work great for easy removal, but greasing the pan works too. I prefer the paper option since it stops any sticking problems.

Create the butter base:

Beat your softened butter with lemon zest and vanilla until it's smooth as silk. The butter needs to be truly room temp, not chilly or overly soft. Getting this first mix right sets up the whole texture.

Add the sweetness:

Sift the powdered sugar in and mix until it's fully blended. You want it looking light and airy. Powdered sugar works better than regular sugar here, giving you that signature melt-away feel.

Incorporate dry ingredients:

Mix in your sifted flour, baking powder, and salt, adding half at a time. Use a wooden spoon instead of a mixer so you don't work the dough too much and make it tough.

Finalize the dough:

Fold the sifted cornstarch in carefully until your dough comes together. Start with half a cup and add more if needed. You want it to stick together but not be sticky. It should feel soft and easy to roll into balls.

Shape and fill:

Roll walnut-sized balls and push them into each muffin cup, making little wells for filling. Press the dough halfway up the sides of each cup, keeping the thickness even for good baking.

Add fillings and toppings:

Put a spoonful of raspberry jam or Nutella in each cup, but don't go overboard. Scatter sliced almonds on top - they'll get nicely toasted while baking and give a nice crunch against the sweet filling.

Bake to perfection:

Bake for 15-20 minutes until the edges turn slightly golden and centers look set. Keep an eye on them at the end - shortbread can go from perfect to overdone really fast.

Cool and remove:

Let them sit in the pan for 10-15 minutes before taking them out. Run a knife around any stuck edges, then lift them out carefully. They'll get firmer as they cool off completely.

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I can't get enough of the cornstarch trick in this recipe. I stumbled on it while trying to copy my grandma's famous cookies that I just couldn't get right. The way it makes shortbread so fine and powdery is amazing. I love watching people bite into these tarts for the first time - their faces light up when they feel that perfect texture that just vanishes on the tongue.

Troubleshooting Tips

Got dough that falls apart? Add a tiny bit of milk or water, just a teaspoon at a time, until it sticks together. Don't mix too much or you'll lose that tender texture. Your kitchen temperature matters too. In dry winter months, you might need that extra bit of moisture to make the dough work right.

Filling Options

Raspberry jam works great, but don't stop there. Try blackberry preserves with orange zest in the dough for a grown-up flavor combo. Kids often go crazy for apricot jam with its sweet-tart kick. Chocolate fans will fall for the Nutella version, especially with a tiny sprinkle of sea salt on top to cut the sweetness. You can even try a cream cheese filling with a bit of sugar and vanilla for a cheesecake-style treat.

Make Ahead Solutions

This dough is such a time-saver during busy holiday times. You can mix it up to three days early and keep it wrapped tight in the fridge. Just let it warm up about 30 minutes before using so it's soft enough to work with. Want to get even further ahead? Press the dough into the muffin cups, cover with plastic, and chill overnight. Next day, just add your fillings and bake. After baking, these tarts freeze really well for up to a month if you wrap each one in plastic and store them in an airtight container.

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Frequently Asked Questions

→ Can I swap the raspberry jam for something else?

Absolutely! Nutella, blueberry jam, or even lemon curd works great for these treats.

→ What should I do if my dough feels too crumbly?

Make sure your butter is softened properly. Still crumbly? Try mixing in a little milk or water, just a teaspoon at a time.

→ Can I prep the dough early?

Totally! Store it in the fridge or freezer. Just thaw it overnight in the refrigerator when you’re ready to bake.

→ Do I have to stick with almonds?

Nope! You can skip them, or sub with pecans, walnuts, or even leave them plain if you'd like.

→ How should I save leftovers for later?

They’ll keep at room temperature for a day or two. For longer storage, freeze them and gently reheat before serving.

→ What can I do if the cookies stick to the muffin tin?

Using liners can totally prevent this issue. If not, just run a butter knife carefully along the edges to pop them loose.