Sugar Cookie Tartlets

I baked you something special. Cookie tartlets with little red peek-a-boo heart cut-outs. In honor of the occasion.

Soft sugar cookies sandwiched with tart strawberry jam and dusted with powdered sugar. They melt in your mouth in a blizzard of sweetness, tender cookie and the crisp bite of the jam.

Sugar cookies are associated most often with Christmas but using different shapes and fillings to fit the season easily turns them into an anytime treat.

I’m thinking mid summer to showcase fresh, homemade jam. Paired with a glass of iced tea, lemonade. . .Or maybe you’re like me and drinking hot tea all day long, everyday, even during the summer is perfectly normal. In that case having a sugar cookie that reminds you nostalgically of the holidays to go along with it is a perfectly natural occurrence.

Ever hear of Christmas in July?

I’m counting the days.

Sugar Cookie Tartlets

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: about 31/2 dozen cookies

Sugar Cookie Tartlets

Soft sugar cookies sandwiched with tart strawberry jam and dusted with powdered sugar.


1/2 cup vegetable shortening
1/4 cup butter
1/4 cup sour cream
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg
2 + 1/2 cup unbleached all-purpose flour
1/2 cup cornstarch
about 3/4 cup strawberry or seedless raspberry jam
confectioners' sugar for sprinkling over top


  1. In a large bowl beat the shortening, butter, sour cream, sugars, salt, baking powder and vanilla together on medium speed until smooth and creamy. Add the egg and beat until fluffy.
  2. In a separate bowl whisk together the flour and cornstarch then stir into the wet mixture.
  3. Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate 30 minutes.
  4. Preheat oven to 350 degrees F. On a lightly floured surface roll the dough 1/8" thick. Cut the dough into shapes with a round cookie cutter and then cut the middle out of half of them with a small heart or round cookie cutter.
  5. Bake on lightly greased cookie sheets 8 - 10 minutes until light brown around the edges. Cool on wire racks.
  6. To assemble spoon about a half teaspoon jam into the center of the round cookies and place a center-cut cookie on top. Sprinkle with confectioners' sugar.


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    • says

      Aww that’s sweet Kelly! I feel lucky to have him – he has such personality – he’s one of a kind. I changed the picture so you would have something different to look at. Have a great weekend!

  1. says

    Those are so pretty! I think they’d be perfect all year round! :)

    Moon, hope you had a Happy Valentines Day! Did you get the smooches we sent? Purrs, Angel & Isabella

  2. says

    I think christmas cookies in july is an awesome idea!! Especially if these are involved. Delicious and oh so adorable!

  3. says

    Your cookies are wonderful with the red heart of jam. Here we call them “occhi di bue” (I don’t know “why”!) or, more generally, linzer cookies. I love them :) Bye dear, have a great we

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