Spritz Butter Cookies with Summer Fruit Preserves

These spritz cookies have a jammy center surrounded by a tender, buttery shortbread. Any type of fruit preserves will make these cookies shine, however homemade peach jam might just be the winning choice. They taste like a warm summer day, even in the middle of autumn.

There are a couple of keys to success when baking these cookies: 

  • Make sure that the butter is at room temperature, but not too hot, which could make the dough difficult to work with. 
  • Try to handle the dough as briefly as possible, as your hands will warm the butter and change the consistency.  
  • Chill thoroughly before baking to ensure that they hold the unique, ridged shape. 

About the Farm

Open Petal Farm – Johnson County Community College, Kansas

This summer I had the opportunity to spend time at Open Petal Farm. This farm isn’t just a business, it’s a student run program connected to the Sustainable Agriculture Program at Johnson County Community College. Through hands on learning students experience all aspects of farming including crop planning, production, harvest and sales. A large area of the farm is a dedicated orchard, producing a wide variety of apples, pears, cherries and peaches. Naturally this was my favorite part of the farm, as I was able to bring home all of the blemished fruit for pie making and preserves. Now that the weather has turned cold, I still get to enjoy the taste of the warm summer days at the farm in these buttery cookies filled with preserves. You too can make these delightful bites with preserves of your own choosing.

Nadine picking peaches at Open Petal Farm
Spritz Butter Cookies with Summer Preserves
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Spritz Butter Cookies with Summer Preserves

Recipe by Nadine MossCourse: DessertDifficulty: Easy
Servings

24

servings
Prep time

20

minutes
Cooking time

15

minutes

These delightful butter cookies have a jammy center surrounded by a tender, buttery shortbread.

Ingredients

  • 1 cup fruit preserves (peach, strawberry, raspberry, etc)

  • 1 cup (230 g) unsalted butter, at room temperature

  • 3/4 cup (150 g) sugar

  • 1 1/2 teaspoons vanilla extract

  • 1/4 teaspoon almond extract

  • 1 large egg, room temperature

  • 2 cups (257 g) all-purpose flour

  • 1/4 cup (40 g) cornstarch

  • 1/2 teaspoon kosher salt

  • 1 – 2 tablespoons milk

Directions

  • In a stand mixer with a paddle attachment, cream together the butter and sugar.
  • Add the egg and the extracts to the mixture and continue mixing until it’s pale and fluffy.
  • In a separate bowl, mix together the dry ingredients and then add to the above. Mix until a smooth dough forms.
  • If the dough seems stiff, add 1 tablespoon of milk and mix again. If the mixture still seems stiff, add the remaining milk. You want the dough to be a thick consistency that is pipeable.
  • Scoop the dough into a piping bag fitted with a large star shaped piping tip.
  • Line 2 half sheet trays with baking mats or parchment paper.
  • Pipe the dough into 24 equal sized rosettes, spaced 1 inch apart.
  • Dip a finger in water and then press into the center of the cookies creating a well for the fruit preserves.
  • Place the trays of piped cookies into the fridge and let chill for at least 30 minutes. Preheat the oven to 350°F.
  • Once the cookies are firm and the oven is preheated, fill the center of the cookies with a dollop of fruit preserves. Bake the cookies for 12-15 minutes, until very light golden brown. The preserves should just start to bubble at this point.
  • Let the cookies cool completely before enjoying. Store in an airtight container for up to 3 days.
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