Shortbread Jammers
Updated March 5, 2025
- Total Time
- 45 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound unsalted butter, at room temperature
- ¾cup granulated sugar
- 1teaspoon fine sea salt
- 1teaspoon vanilla extract
- 2cups all-purpose flour
- ⅓cup rice flour (all-purpose flour may be substituted)
- 1cup thick fruit jam, preserves or marmalade
Nutritional analysis per serving (16 servings)
210 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 2 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Lightly butter a 8-by-8-inch baking dish. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to beat until well combined. Add the flours and continue to beat until the dough comes together.
- Step 2
Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places. Bake for 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.
- Step 3
Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 16 squares and allow to cool.
- Step 4
Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.
Private Notes
Comments
I found 8 x 8 too small. My shortbread was not cooked through even after 15 extra minutes. I trashed most of the first batch (used the edges for crumbs) and made a second batch in a quarter sheet pan. This worked for me.
Rather than spreading each piece of shortbread with jam, I spread jam on the whole slab after cutting but before separating.
I also made a version where I cut the shortbread into triangles and dipped the long edge in melted chocolate and then the crumbs. Pretty and delicious!
I made this recipe last week and it called for a 13x9-inch pan. (Hence, the note about the "long side.") I opened the recipe to make the shortbread jammers again today (they were delicious) and noticed that they changed the pan dimensions to 8x8. It seems they neglected to edit the preparation instructions.
Can't imagine why the food editors would think this recipe works better in an 8 x 8 pan than in a 9 x 13. Like other commenters, I first tried an 8 x 8 with disastrous results. It was not done even after baking for 50 minutes. In a 9 x 13, it baked perfectly in 35.
The corner broke so I did some creative rectangle cutting around that spot. Then I got some marionberry fire jelly to spread on and ate the scraps. VERY good!
I read the comments after putting the 8x8 of shortbread into the oven, and was disappointed, thinking, "When has the NYT Cooking page ever put up a flawed recipe!?" I expected I'd have to cook it more, but instead, 8x8 and all, it was perfect! it was even golden brown all over, which suggests that it might be slightly over cooked. In a 9x13 this would have burned. I was using a toaster oven, and those can run hot, but they didn't specify not to, and my temperature setting was 325F.
I made this today despite some reluctance because of the older “most helpful” comments and I’m glad I did. I did use an 8x8 pan and for avoidance of doubt the recipe as of today uses 1/2lb unsalted butter, 2c ap flour +1/3c rice flour, and 3/4c sugar (plus the other ingredients). I do wish the recipe used weights instead of volume. I used Kerrygold butter (not sure if it matters or not but just stating what I did). The step that says for the dough to form… oh boy I do wish it stated what type of dough one should expect. In my case all I had was crumbles but I went forward anyway. I should have used a parchment in the bottom of the pan to make it easier to take out of the pan. I regret that I didn’t because it did break in half when I was taking it out. I used a flat metal offset spatula to press down and even out the dough into the pan. It was pretty thick maybe 1/2-3/4 of an inch or so once I pushed as much as I could. I baked for th 35 minutes and took it out as the edges were getting golden then I followed the rest of the instructions but had to wing the pieces a bit because of how it broke. Next time I would probably cut smaller pieces since the cookie is so thick. I also don’t think I would trim off an inch as it was too many crumbs. I probably only need to trim half an inch. I used bonne maman strawberry preserves.