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Rainbow Shortbread Sticks

Rainbow Shortbread Sticks


  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 3 1/2 cups all-purpose flour

  • 1/4 cup apricot jam

  • 1/4 cup strawberry jam

  • 1/4 cup blueberry jam


In a large mixing bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, vanilla, and salt.  Cream on medium speed until pale and fluffy, 3 to 4 minutes.  Scrape the bottom and sides and continue mixing to combine all of the ingredients.  Turn the mixer off, add the flour all at once, and then turn the mixer on its lowest speed. Mix just until all of the ingredients are combined and form a smooth dough. Turn the dough out onto a work surface and gather into a ball.  Wrap the dough tightly with plastic wrap and chill until firm, about 1 hour.   Pre-heat the oven to 350ºF.  Line two baking sheets with parchment paper and set aside. Scoop out a piece of dough about 2 tablespoons in size and roll it into a log (if the dough is very cold, you may have to knead it in your hands in order to roll it without cracking it).  Place the log on the baking sheet and press three small dimples into it using your thumb.  Continue with the remaining dough, leaving about 1 inch between each log.  Place a small dollop of jam into the dimples in the cookies.   Bake the cookies until the bottoms are pale golden brown, 22 - 25 minutes, rotating the sheets halfway through baking.  Cool the cookies completely before serving.  Store in an airtight container at room temperature for up to 5 days. NOTE:  These cookies work great with any flavors of jam, just reach for three different colors and pick up a seedless variety whenever available.