Shortbread Jamwiches

Shortbread Jamwiches

Smucker's(R) 0

"These tiny cookies can be filled with your favorite Smucker's jam or jelly. The dough is a rich, buttery shortbread. This recipe makes a lot of cookies so there will be plenty on hand for the holidays."

Ingredients {{adjustedServings}} servings 47 cals

Serving size has been adjusted!

Original recipe yields 84 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F.
  2. Sift flour; set aside.
  3. Beat butter with electric mixer on medium-high speed until creamy, about 5 minutes. Gradually add sugar and continue beating on high speed until very light and fluffy; the mixture should be almost white in color. Beat in vanilla.
  4. Beat in flour mixture in three additions, mixing until dough has come together, scraping down bowl once or twice.
  5. Roll out on floured surface to 1/8-inch thickness. Cut out cookies using 1 1/4-inch fluted-edge round cookie cutter (or cookie cutter of your choice). Transfer to prepared cookie sheet spacing cookies1-inch apart and refrigerate for 1 hour or overnight, if desired.
  6. Bake about 10 to 12 minutes or until the edges are just turning very light golden brown, but the tops of the cookies should remain as white as possible. Slide parchment onto cooling racks to cool cookies completely. (Cookies may be stored at room temperature in an airtight container for up to 2 weeks).
  7. Spread a bit of jam or jelly (about 1/4 teaspoon) on the bottom of a cookie and sandwich with another cookie.
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Reviews 4

  1. 4 Ratings


Not too difficult to make the dough, but these taste terrible and are insanely delicate which makes it hard to put the jam on and not worth it when you do. I even doubled the vanilla and they were still totally flavorless.


way to crumbly you cant even roll it cause it wont stick together

Susan Cooper

SLOPPY RECIPE!. there was a MISSED STEP! when you make shortbread, you must refridgerate the dough before rolling, or it simply won't roll out well. further, 1/8'' is unreasonable for shortbread. 1/4'' is normal. 1/8 teaspoon of salt is needed too. i made it, because it was just normal shortbread, and it was ok, doing it my way. i hope people read my comments before they are scared off shortbread.