Lemon Jam Cookies

These lemony shortbread cookies, with a vibrant fruit jam are a perfect sweet treat to remind you of summer.

PREP TIME: 30 minutes
COOK TIME: 20 minutes
YIELD: 24 cookies


  • 1/2 cup jam of your choice – we used raspberry
  • 1 tablespoon Chambord
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick of butter, room temperature
  • ⅓ cup sugar
  • 1 egg
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Method of Preparation

  1. Preheat your Wolf Convection Oven to 325° on the Convection Mode.
  2. Combine the jam, Chambord, and ½ of the lemon zest and set aside.
  3. Combine the flour, baking powder, and salt.
  4. In your Wolf Gourmet Stand Mixer, combine the butter and sugar using the paddle attachment. Cream on medium speed until lighter in color and fluffy.
  5. Add the egg, lemon juice, vanilla, and remaining lemon zest.
  6. Slowly add the flour and mix until barely combined. Using your hands, form the dough into a ball. Begin shaping the dough into balls slightly smaller than a tablespoon. A 1 oz cookie dough scoop works perfectly. Then using your thump or a small, floured spoon, make an indent into the center of the cookies and place one inch apart on a sheet tray with parchment paper.
  7. Spoon about ½ a teaspoon of the jam into the indents of the cookies.
  8. Place on the center rack of your oven and bake for 18-10 minutes, or until lightly golden around the edges.

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