Introduction

These Sugar Plum Shortbread Cookies are a delightful blend of warm spices, nuts, and bright orange zest, perfectly complemented by a layer of fruity jam and sparkling sugar topping. They offer a festive twist on classic shortbread, making them ideal for holiday gatherings or anytime you crave a sweet, buttery treat.

A close-up of star-shaped cookies arranged in a small stack on a white marbled surface, each cookie having two layers: a light beige, thick base layer with a crumbly texture, and a top layer of bright red jelly-like jam filling the star shape neatly, glistening slightly with a sprinkling of coarse sugar crystals on top that catch the light. The cookies are stacked unevenly, showing their thickness and depth with the jam spread evenly to the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup finely chopped pecans or walnuts
6 tablespoons granulated sugar
1½ tablespoons freshly grated orange zest
1 cup room temperature, salted butter, cut into small pieces
Homemade or prepared jam (plum, raspberry, or strawberry)
Granulated sugar, for sprinkling
Sparkling white sugar, such as Wiltons, for sprinkling

Instructions

Step 1: Preheat your oven to 325ºF and line two baking sheets with parchment paper. Set them aside.
Step 2: In a medium bowl, combine the flour, ground cinnamon, ground cloves, chopped nuts, granulated sugar, and orange zest. Using a pastry blender or a stand mixer with the paddle attachment on low speed, cut in the butter until the mixture looks like fine crumbs and begins to stick together. The dough will still be crumbly.
Step 3: Knead the dough gently until smooth, then form it into a ball and flatten it slightly into a compact disk. This may be frustrating due to the crumbly texture, but patience is key.
Step 4: Lightly flour your work surface and roll the dough to about ½-inch thickness. Use cookie cutters to cut out your desired shapes and arrange them 2 inches apart on the prepared baking sheets.
Step 5: With a small paintbrush, carefully spread a thin layer of jam over each cookie, leaving some border around the edges. Take your time to avoid using too much jam.
Step 6: Bake the cookies for 18-22 minutes, depending on their size, until they are lightly browned around the edges and the centers are set.
Step 7: Remove the cookies from the oven and immediately sprinkle them lightly with granulated sugar followed by sparkling white sugar. Let them cool completely before enjoying.

Tips & Variations

For a nut-free version, simply omit the pecans or walnuts, or substitute with toasted seeds like pumpkin or sunflower.
Try using different citrus zest such as lemon or lime for a subtle twist on flavor.
If you prefer a smoother jam layer, warm the jam slightly before spreading to make it easier to paint on the cookies.
Use a firm butter straight from the fridge but let it soften slightly to make cutting it into the flour easier.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them crisp, separate layers with parchment paper. If desired, warm them gently in a low oven before serving to refresh the jam and bring out the buttery aroma.

How to Serve

The image shows thick star-shaped cookies arranged on a white marbled surface. Each cookie has two layers: a bottom layer of light beige, soft-looking dough with a slightly crumbly texture, and a top layer of shiny, bright red jam spread evenly in the shape of the star, covering the entire surface. The jam layer is glossy with visible small seeds and sprinkled with clear, coarse sugar crystals that glisten in the light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam?

Absolutely! Raspberry, strawberry, or plum jams all work wonderfully, but feel free to experiment with your favorite flavors as long as they are not too runny.

How do I prevent the dough from being too crumbly?

The dough will naturally be crumbly due to the shortbread style and nuts. Kneading gently helps bring it together. Using slightly softened butter also makes mixing easier, but avoid melting it as that can change the texture.