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Ingredients
- 16 tablespoons (2 sticks) unsalted butter at room temperature
- 1/2 cup (7 ounces) plus 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 cups (10 ounces) all purpose flour
- 1/4 cup jam (see note)
Method
- Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy, 3 minutes. Add salt and flour and beat until just combined. Divide dough in two equal pieces. Press each piece into a 7- by 7-inch square, one on each baking sheet.
- Use a knife to lightly score each square of dough into 9 squares. Use the fat end of a chopstick to press holes all over dough, though don't poke through completely. Bake until shortbread is golden, about 35 minutes. Take out of the oven and while dough is still a little soft, press down on holes again to deepen imprint. Let cool completely.
- Cut dough along score lines to create individual squares. Fill a pastry bag (or a ziplock with one corner cut off) with jam. Pipe a little jam into each square. If transporting, let jam set for 30 minutes before packing.
