Shortbread Cookies With Jam

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2SP blue, green & purple/2PP

Prep Time1 10

Cook Time15

Total Time1 25

Course: Baking

Servings:

Author: Drizzle

1 cup light butter I used Gay Lea light must be at room temperature
1/3 cup sugar
1/3 cup Stevia In The Raw® Bakers Bag
1 tsp vanilla
1 3/4 cup flour
4-5 Tbsp no sugar added jam I used raspberry and wildberry
2 Tbsp icing sugar confectionery sugar with a drop of water for icing (optional)

Using an electric mixer, beat together the butter (must be room temp) sugar, stevia, and vanilla until it’s light and fluffy.
Turn the mixer on low and slowly add in the all purpose flour.
Shape the dough into a ball and wrap it with saran wrap. Refrigerate for 1 hour.
Preheat the oven to 350F, line a large cookie sheet with parchment paper, and spray with nonstick cooking spray.
Roll the dough into 1-inch balls and place them on the cookie sheet. Using your finger, press down into the balls to form a small indent in the cookie. The dough might crack slightly and that is ok.
Place a very small amount (about ¼ tsp) of jam into each cookie. Do not put too much or you will end up with messy cookies. Bake cookies for approx 15 minutes or until edges are golden brown.
Let them cool on a tray and pipe with a little icing drizzle if desired. Enjoy!

3 points per serving based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Freestyle SP- (blue & purple) 2 using WW recipe builder

Smart Points- (green) 2 using SP calculator

Points Plus- 2 using PP calculator