Jam Window Shortbread Cookies : Shortbread sandwich cookies filled with raspberry jam and dusted with powdered sugar. Perfect for snack time and fun to make with kids.
- 15 servings
- Preparation 30 min
- Cooking 12 min
- Total 42 min
- Level easy
- Devices TM7 · TM6 · TM5
Ingredients : jam window shortbread cookies
- 250 g all-purpose flour
- 125 g softened butter
- 80 g powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 100 g raspberry jam
Preparation : jam window shortbread cookies
- Put the butter, powdered sugar, egg and vanilla in the bowl. 20 secspeed 4
- Add the flour and knead. 25 secspeed dough
- Wrap the dough in plastic and rest for 30 minutes in the refrigerator.
- Roll out to 3 mm (1/8 in) and cut rounds. Cut a hole in the center of half of them.
- Bake for 10 to 12 minutes at 180°C (350°F) and let cool.
- Spread the solid rounds with jam, top with the cut-out rounds and dust with powdered sugar.
Assemble the cookies just before eating and they will stay crisp.
Storage: 5 days in an airtight container.
You can make this dish stress free with simple ingredients. Allow about 42 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.
More recipes in the category : Pastries · Cookies and biscuits
Frequently asked questions
How long does this recipe take?
Plan on 30 minutes of prep and 12 minutes of cooking, which is 42 minutes in total.
How many servings does this recipe make?
This recipe makes 15 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
5 days in an airtight container.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
