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Dairy
Easy
30 Minutes
Diets 
A basic shortbread cookie recipe is nice, but I like to take things up a notch.
1 cup (2 sticks) butter
1/2 cup sugar
1 teaspoon Gefen Vanilla Extract or paste
1 teaspoon salt
2 cups flour
1 (3-and-1/2 oz./100-g.) bar white chocolate, finely chopped
jam of choice (I use Sarabeth’s strawberry peach preserves)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Cream butter and sugar until fluffy and light. Add vanilla and salt and mix well. Fold in flour until you have a smooth dough. Fold in the chopped chocolate.
Scoop cookie dough into 18 balls (two tablespoons of dough per scoop) and lay out on the prepared baking sheet.
Make an imprint in each ball with your thumb or a teaspoon. Fill the imprint with jam and bake for 15 minutes.
Yields 18 cookies
Props and Styling by Goldie Stern
Photography by Moshe Wulliger
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