Jammin’ Shortbread Cookies

This is an easy recipe for using some of that homemade jar of heaven you might have been saving in the cupboard. I still have jars of my Orange Chile Marmalade, apple & mint jelly, and fig preserves that I canned last year!


You can fill these cookies with all sorts of jams, jellies, preserves, or marmalades.  Be bold, have fun, and try something new!


  • 1 cup butter
  • 2/3 cup sugar
  • ½ tsp rum (can substitute with almond extract or vanilla)
  • 2 cups all-purpose flour
  • ½ cup jam/jelly/preserves for the centers


Preheat the oven to 350° F.

In a large bowl, cream the butter and sugar.

Beat in the rum.

Mix in the flour a little at a time.

Chill the dough in the refrigerator for at least 30 minutes.

Roll the dough into 1 inch round balls and space about an inch apart on an ungreased cookie sheet.

With your thumb, make an indention in each ball, pinching around the edges a little, and fill with your choice of jam, jelly, or preserve. You can also make the indentions with the end of a wooden spoon or butter knife.

Bake for about 14-18 minutes.

Let the cookies sit on the baking sheet for about five minutes before removing to a cooling rack.


Allow the cookies to cool completely on the counter before eating.  Centers will be piping hot!

Happy creating!

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