Sourdough Strawberry Jam Shortbread Cookies

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Ingredients

For the Shortbread

• 1/2 cup (113g) unsalted butter, softened

• 1/2 cup (70g) powdered sugar

• 60 grams sourdough discard

• 2 teaspoons (8g) grams vanilla extract

• 1/2 teaspoon (2g) salt

• 1 cup (150g) all-purpose flour

For the Strawberry Filling

• 1/3 cup (105g) strawberry jam/preserves, or any flavor you like

Instructions

1. Prepare the Dough: To the bowl of a stand mixer using the paddle attachment, beat the softened butter until light and fluffy, about 30 seconds. Add the powdered sugar and cream together until fluffy and smooth. Add the sourdough discard, vanilla extract and salt. Beat until fully combined.

2. Add the flour to the butter mixture and mix until the wet and dry ingredients are incorporated.

3. Chill the Dough: Roll into a disk and either wrap in plastic wrap or place in a bowl with a lid.

4. Place in the refrigerator for at least 30 minutes to firm up.

5. Shape: Once dough is done chilling, preheat oven to 350ºF.

6. Scoop the dough into small, 1 Tablespoon sized balls. If you are being precise and using a kitchen scale, each cookie should weigh ~20g. Roll in the palms of your hands until a smooth ball forms.

7. Place each ball on a parchment-lined baking sheet and use your thumb or the rounded back of a 1/2 teaspoon to make a "thumbprint" in the center of each cookie, about 1/2-inch deep.

8. Fill: Place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.

9. Spoon jam into each thumbprint, filling each indent to the brim (*a neater option would be to add your jam to a piping bag).  

10. Bake: Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake for 10-12 minutes or until edges are just beginning to turn golden brown.

11. Allow cookies to cool completely on baking sheet before enjoying.

Notes:

• This recipe yields 20 cookies.

• Long fermented version: Refrigerate for at least 24 hours. For those that are gluten sensitive, I recommend fermenting in the fridge for 3 days. The sourdough flavor will increase and the gluten will break down, making them easier to digest.

• The dough can be made up to 3 or 4 days in advance. The longer it sits in the fridge, the more it ferments and the grains are broken down.

• Don’t over-mix the dough. Add in the flour mixture and stir until just combined.

• Refrigerate dough for at least an hour to help it hold its shape during baking.

• Try not to overfill the cookies with jam or else they could leak all over.

• Easy Homemade Preserves:

  • In a small saucepan combine 1 cup (150g) fresh or frozen berries, 1/4 cup (50g) granulated sugar, 1 Tablespoon (7g) lemon juice, 1/4 cup (56g) water plus more if needed.

  • Bring mixture to a boil.

  • Turn down heat to medium low and let it simmer for 15 minutes or until strawberries have completely broken down.

  • Dissolve 1/2 teaspoon cornstarch in about 1 Tablespoon water. With the mixture on low simmer, add dissolved cornstarch to saucepan. Continue cooking until preserves reach your desired consistency, about 5 to 10 minutes.