Jam Drop Shortbread Cookies
cookies, shortbread
Updated on 23rd December 2025
An incredibly easy recipe to make but totally irresistible and using the best quality ingredients you can get makes them even better. I was thrilled to receive another Magnus Nilsson book from Phaidon. This one I couldn’t wait to read. This one is called Fäviken after Magnus’s restaurant in Sweden. I had seen an episode of Chef’s table all about Magnus and the restaurant and was completely taken in by it. I have a not so secret dream of living a life like his one day - living off the land, being a master pickler and preserver of things and knowing my way around the woods. Those are only a few of the enviable things about Magnus, and those were things he was taught growing up. If you watched the show or if you pick up a copy of this book you will get to know that he is a very young chef with a very accomplished background and plethora of experience apart from what he learned growing up.
His whole story - and career thus far is intriguing and his connection to and familiarly of the outdoors is really what pulls me and has my attention especially when the outdoors involve a place like Sweden. As wonderful and stunningly beautiful as it is, it hold some challenges when it comes to using local produce. Sweden is a country with big differences in daylight, and the winters are also long and frigid. Fäviken is known for using local produce. Nilsson grows and hunts much of the ingredients locally. Because of the local climate over the winter, efforts are made to preserve ingredients in a way that retains their freshness. He is passionate about that and all the processes he uses are just amazing. I’m even more amazed because i don’t know anything about these methods (pickling, fermentation etc…) but I wish I did. I wish I had the time to explore and experiment and be able to preserve more than some jam. One day….. Thanks to his book I will now be preserving my fresh herbs in a herb salt. A genius idea and simple method of preserving the wonderful flavours in a brightly coloured salt that if done properly can last the winter.
Magnus’s book is all about his restaurant and the food he serves at it along with detailing the feeling that you get dining there or staying there. I wish I could say that one day I will visit and enjoy the experience for myself but it looks like I missed the boat on this one (not like there was ever a boat to get on in this case) as Magnus had his last dinner service a mere week ago after 11 years in business. At least I have the book though. The book gives you a behind the scenes of the restaurant and how it was run along with what a day looks like at the restaurant. Magnus shares not only the complete menus of service on several days so we get an idea of what he use to serve but also recipes from the menu too. He takes pride in using the best Ingredients possible for each recipe - even in these simple jam drop cookies.
These jam drops are so so simple to make and they hale from one of the first chefs to be employed at Fäviken who’s name Douglas. He started making these from an old recipe given to him by his grandmother and when he left Fäviken the recipe stayed with him - they continued baking these biscuits. There was always a batch around vein served everyday after breakfast or as a snack during the day.
They are melt in your mouth fabulous and some of the tastiest jam drops I have made. They are perfect with homemade jam. Magnus recommends raspberry or cloudberry jam which I didn’t have but I did have Lingonberry jam which I though would be perfect with these. I used an organic one from good old IKEA - I thought it was totally apropos considering the Swedish connection. You can pretty much use whatever jam you have on hand. Make sure to use a good quality butter since these are shortbread cookies a s butter is def a main ingredient. These cookies can be whipped up in minutes. They take no time to make as the batter needs no chill time and they bake up in 10 minutes flat - DO NOT over bake. They continue to bake out the oven in the pan so don’t be tempted to let them bake any longer than the time specified. (Can you tell that is what I did?!?) This recipe is a gem and keeper - enjoy!
Disclaimer: I received this book as a gift but all thoughts and opinions are my own. The recipe for Magnus Nilsson’s Jam Drop Shortbread Cookies (pg. 208) from his cookbook “Fläviken”. This recipe is shared with permission from the publisher.
Recipe
Ingredients
- ¾ cup butter softened room temperature
- ⅔ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract or more vanilla
- 1 egg room temperature
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ - ¾ cup red jelly preserves (I like using raspberry jam)
Directions
- Line 2 baking sheets with parchment paper and set aside
- In a medium size bowl whisk together the flour, baking powder and salt to fluff and combine.
- In a large mixing bowl cream the butter and the sugar with a mixer (hand mixer or stand mixer) until creamy, approximately 2 mins.
- Mix in the egg and the vanilla extract and almond extract if using until combined.
- Add the dry ingredients into the butter mixture and beat until just combined. Switch to a spatula and mix and fold until no traces of flour remain. The dough will look crumbly but will come together very easily when pressed.
- Immediately while the dough is soft and pliable, shape dough into balls using small cookie scoop approx 1 tablespoon per cookie. Scoop out the heaping tablespoon of dough, release it into your hands and press or scrunch the dough gently in your hands a couple of times to ensure it’s well combined and softened then roll into a smooth ball.
- Place on prepared baking sheet ( I usually do 12 cookies per baking sheet) and use your thumb or the rounded back of ½ teaspoon measuring spoon to gently make an indentation in the middle of the cookie, while you hold the cookie in place so it keeps its shape.
- Transfer the baking sheet to the fridge and chill for 30 minutes.
- Preheat the oven to 350°F.
- Remove the baking sheet from fridge and fill the little indentations with jam using a teaspoon or you can pipe it in as well. Try not to overfill. You can always top it up after they bake.
- Transfer baking sheet to preheated oven and bake for 10 to 12 minutes or until the bottoms are light golden brown. Do not overbake! These cookies should not brown.
- Remove from the oven and let the cookies cool on the baking sheet.
- Once cool dust with powdered sugar if desired and enjoy!
Recipe Notes
- Store in an airtight container at room temperature for up to 1 week but at their best the first few days.
- If using your thumb to make the indentations you will likely get a wider indentation but not as deep - either is good but you may need a little extra jam. If you would like a wider indentation feel free to use the back of a 1 teaspoon measuring spoon.
- Dough can be made ahead 1-2 days, covered and stored in the fridge. You can even shape the dough and chill without the jam and covered with plastic wrap 1 day ahead. Fill with jam and bake off when ready to enjoy!
- Some like to roll the cookie dough balls in granulated sugar before making the indentation for a little extra texture on the cookie - that is optional.
