Shortbread Cookies with Apricot Jelly

Shortbread cookies with apricot jelly

This cookie dough can be made ahead of time and keeps well in the refrigerator/freezer. Try making it with other types of jam or jelly.


Cookie Dough

1 ¾ cups (250g) all-purpose flour, sifted
1 cup (200g) butter, chilled
1 cup (100g) confectioner's sugar, sifted
tsp (1g) salt
2 (34g) egg yolk


7 tbsps (140g) apricot jelly


  1. In an electric mixer with the paddle attachment, cream the butter, confectioner's sugar, and salt. Be sure to scrap down the sides as you go.
  2. Add the egg yolks and mix until fully incorporated.
  3. Gradually add the flour and mix until it becomes a smooth dough. Scrap the sides when necessary.
  4. Once the dough is ready, roll the dough into a log about 16" long and 1.5" in diameter.
  5. Wrap well with plastic wrap and refrigerate until you are ready to use, at least 30 minutes.
  6. When you are ready to make cookies, preheat the oven to 350F. And line a baking pan with parchment paper.
  7. Cut pieces of 3/8" length from the dough log and roll each piece into a ball with your hands.
  8. Flatten the ball to a cookie shape and make an indentation in the center with your thumb.
  9. Fill each indentation with apricot jelly.
  10. Bake the cookies for 8-10 minutes until the edges are slightly golden brown.
  11. Once the cookies are ready, remove from oven and allow them to cool for at least 10 minutes.
  12. Serve with afternoon tea or store for a couple of days in an airtight container.
Shortbread cookies with apricot jelly ndata