Who doesn’t love melt-in-your-mouth almond shortbread cookies, but even more so with a little bit of summer fruits thrown in for magic? Watermelon Shortbread Cookies are perfect for summer parties, garden teas or baby & bridal showers! Tender, buttery shortbread with a touch of summer fruit jams...sweet and simple with a touch of vanilla and sweet watermelon make these perfectly delightful - and loved by all of the cookie lovers in the world!
I recently discovered Stonewall Kitchen Watermelon Jelly, and have been desperately trying to find some way to incorporate it into some of my recipes. Have you tried it yet? TO DIE FOR! Fresh watermelon flavor, and nothing fake or artificial about it. If you close your eyes you almost can feel the watermelon juice dripping down your chin!
Our newest grandbaby has more potential food allergies than we have ever experienced before, and it's causing me to look at some of our family favorite recipes in new ways. He's allergic to eggs, so trying to find something that would appeal to his sweet tooth and hold up to a toddler was the newest challenge!
Creating Watermelon Shortbread Cookies was a no-brainer, and the newest treat we've been loving!
WHAT IS THE SECRET TO JAM-FILLED SHORTBREAD?
Because shortbread cookies have so few ingredients, the quality of your ingredients really does make a difference! Use good quality butter and pure vanilla extract. If you're worried about nut allergies, leave out the pure almond extract usually used in shortbread. And definitely use your favorite summer jams, fruit spreads and jellies for these. Stonewall Kitchen jams and jellies are just loaded with pure and sweet fruit flavor!
But the REAL SECRET is to chill your dough overnight so that the flavors meld together, and then chill again after rolling and before baking. This will help your cookies keep their shape.
One bite and you'll know why these are our new favorite!
1 cup unsalted butter, softened to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups + 2 Tbsp (264g) all-purpose flour (sifted & spooned – not scooped!)
1 cup Watermelon jam or jelly
Favorite Summer Fruit Preserves & Jams: (You’ll need 1 cup of your choice for this recipe)
Raspberry Peach Champagne Jam
Raspberry & Key Lime Jam
Rhubarb Raspberry Jam
Strawberry Rhubarb Jam
Peach & Amaretto Jam
Vanilla Almond Glaze:
1 cup powdered sugar
3-4 tablespoons cream or half & half
1 teaspoon vanilla
½ teaspoon almond extract
1 teaspoon light corn syrup
2-3 drops Americolor Electric Green gel food coloring
2-3 drops Americolor Watermelon gel food coloring
OPTIONAL: Watermelon Sprinkles
HOW I MAKE THESE:
Originally posted December 2010, revised and reposted August 2020.
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