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Mango Jam-filled Shortbread

For this easy Mango Jam-filled Shortbread, the recipe used two flours – all purpose and rice flour. Homemade Mango jam is a recipe I learned to make as a child. I prefer to make it in the spring and summer here in my American kitchen when mangoes are in abundance and at their sweetest. Use bottled mango jam or a homemade mango jam to fill these simply superb shortbread recipe. The shortbread recipe was adapted from The Cookiepedia by Stacy Adimando. Makes 24 to 30 pieces.
Course: Dessert, Snack
Cuisine: American, Asian, Filipino
Keyword: Mango Jam-filled Shortbread
Servings: 4 people
Calories: 773kcal
Author: Elizabeth Ann Quirino


  • Large Baking Sheets


  • 1 1/2 cups All Purpose Flour
  • 1/2 cup rice flour
  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 3/4 cup mango jam for filling shortbread
  • 2 Tablespoons granulated sugar for sprinkling on cookie


  • Whisk both flours together in a bowl and set aside.
  • Cream together the butter, sugar, salt, and vanilla on medium speed for a few minutes until light and fluffy. Remove the bowl from the mixer and stir in the flours by hand with a wooden spoon.
  • Turn out the dough onto a clean surface. Use your hands to make a large solid ball out of the dough. Flatten the dough and shape it into a ¾ inch thick rectangle.
  • Double wrap the dough in plastic and refrigerate for at least 2 hours or overnight. I prefer to keep it overnight in the refrigerator to firm up.
  • The next day, line cookie sheets with parchment paper or pre-grease them with baking spray.
  • Preheat the oven to 325 F degrees.
  • On a lightly floured surface of your counter, place the dough and dust the top of it a little flour. With a lightly floured rolling pin, gently roll the dough to ¼ inch thick for thin cookies or ¾ inch thick for  bars.
  • Using a round cookie cutter, cut the dough into 2-inch diameter circles. (Or cut cookies in squares or rectangles if preferred). Place the cookies on baking sheets at 1 inch apart. Prick the centers with a fork. Make an even number of cookies if you plan to pair them as a jam-filled cookie.
  • Sprinkle the top with some granulated sugar. Bake at 325 F degrees for 15 to 17 minutes or till the edges are light gold in color. Cool cookies on wire racks for at least 30 minutes.
  • For the homemade mango jam, here's my recipe from a past blog post.
  • To fill cookies: Spread half a teaspoon of jam on one side of a cookie. Cover jam-filled side with another cookie. Store in air tight containers. These cookies can be stored in plastic freezer bags, and if frozen will keep for two to three weeks.
  • Cook's comments : In the original recipe, the author suggested use all-purpose flour if you can't find rice flour. I substituted all purpose for rice flour in this recipe and the results were just as good.


Serving: 1g | Calories: 773kcal | Carbohydrates: 83g | Protein: 7g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 153mg | Potassium: 79mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1418IU | Calcium: 21mg | Iron: 2mg