Swedish Jam Shortbread Recipes

JAM SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
• Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
• Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.

SWEDISH JAM COOKIES

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
• Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• In a bowl, whisk together the butter and sugar until combined.
• Whisk in the egg, oil, and vanilla extract.
• Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
• Bring the mixture together using your hands to make a dough.
• Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
• Prick the dough with a fork to prevent bubbles from forming while baking.
• Spread the blackcurrant jam on top.
• With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
• Sprinkle the crumbs on top of the jam.
• Bake for 20 minutes, until golden brown on top.
• Leave to cool for around 20 minutes, the jam will be hot!
• Sieve icing sugar on top.
• Cut into squares.
• Enjoy!

SWEDISH BUTTER COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

SCOTTISH SHORTBREAD II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Blend all ingredients well. Dough will be stiff.
• Press into a 9 x 9 inch buttered dish. Prick top with a fork.
• Bake until pale golden brown on the edges. Cool and cut into squares.

SCOTTISH SHORTBREAD III

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
• Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
• Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

SWEDISH JAM SHORTBREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13 x9 pan, I use Bakers Joy spray.
• In a large bowl combine cake mix, nuts, butter and egg.
• Beat on low speed until crumbly.
• Press evenly in prepared pan.
• Spread with raspberry jam.
• (I usually heat the jam in the microwave for 30 seconds to make it easier to spread).
• Bake for 25 minutes or until edges are golden brown.
• Combine glaze ingredients until smooth, add additional water a drop at a time for desired consistency.
• Drizzle over warm shortbread.
• Cool completely.
• Cut into bars.

SWEDISH SHORTBREAD

Steps:

• Cream butter and sugar until light and fluffy; beat in vanilla. Sift together cornstarch and flour and add to butter mixture. Mix or knead until smooth. On waxed paper, roll dough into a square 1/4" thick, then cut into 1 1/2" squares with pastry wheel or knife. Bake on buttered cookie sheets in a 350°F. oven about 10-12 minutes, or until golden.

SYLT KAKOR (SWEDISH JAM CAKE COOKIES)

Steps:

• Mix together the first three ingredients. Chill.
• Roll out into small rolls - 4 to 6 rolls or selections. Chill.
• After chilled make oblong roll out of each roll and take rolling pin and flatten a little bit.
• Make an indentation down the middle.
• Fill with your favorite jam. Cut diagonally and bake in 325°F oven for 10 - 15 minutes on cookie sheet. DO NOT USE THE silicon pads!
• Let cool.
• Mix glaze and drizzle on top of cookies.

SWEDISH JAM SHORTBREAD

Steps:

• Heat oven to 350°. Grease and flour a 9x13-inch pan. In a large bowl, combine cake mix, nuts, butter, and egg at low speed until crumbly. Press mixture into prepared pan. Spread with preserves. Bake 20-25 minutes, or until edges are light brown. Make glaze with remaining ingredients, mixing until smooth. If needed, add additional water, a drop at a time, for desired consistency. Drizzle over warm shortbread. Cool completely. Cut into bars.