Cookies/ Dessert




Yield: 8


  • ¾ pound unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup confectioner’s sugar
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 and ½ -2 cups (615 grams) apricot preserves, or your favorite jam/preserves
  • Confectioner’s sugar for garnish
  • 2 teaspoons granulated sugar, for decoration


  1. Preheat oven to 350 °F, 180°C.
  2. Combine the butter, sugar, salt, and vanilla extract together in the bowl of a table top mixer fitted with the paddle attachment.
  3. Beat, beginning on low speed then to high, until the mixture is thick and fluffy. Scrape down the sides of the mixing bowl with a spatula in between mixing.
  4. Add the flour and beat until combined and a dough is formed.
  5. Transfer the dough onto a work surface dusted with flour. Reserve 1/3 of the dough to use as the top crust and to make some shortbread cookies.
  6. Press the 2/3 shortbread dough into a tart pan with a removable bottom. Using a measuring cup dusted with flour, press the dough on the bottom of tart pan to flatten while pushing the sides of the dough into the fluted part of the pan.
  7. Chill in the freezer for at least 30 minutes.
  8. Make ahead freezer tip: Chill the uncooked tart crust in the freezer until the dough is firm. Wrap tightly with a few layers of plastic wrap. Store in the freezer up to a month or until ready to use.
  9. Place the tart pan onto a baking sheet lined with parchment paper.
  10. Fill the tart crust with the preserves.
  11. Roll out the remaining dough to ¼ inch thickness and cut out little heart shapes. About 16 (approx. 2-inch hearts). Cut out whatever shape you like: stars, circles, etc.…
  12. Arrange the cookie cutouts on top of the jam.
  13. Combine the remaining cookie dough and roll out into a ½ - 1-inch thick circle. Slice the dough into 8 wedges (like a pizza) and place the shortbread wedges on the baking sheet with the tart.
  14. Bake for 30-35 minutes or until the tart crust is golden all around.
  15. At the 25-minute mark, check to see if the shortbread wedges are ready. They’re ready when golden. Thinner cookies will take 25 minutes, thicker cut cookies will take about the same time that the tart will take.
  16. Remove from the oven and set aside to cool and set for at least 1 hour.
  17. Remove tart from pan and serve at room temperature with ice cream, coffee, or tea. Enjoy!

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