Use thick apricot preserves and a small measured dab so the filling stays inside the window during the second bake.
A saffron-scented almond dough frames a small apricot preserve window, baked just long enough to set the fruit in place.
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Apricot Saffron Shortbread Window Cookies Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- rolling pin
- parchment
- cutters
- baking sheets
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Steep saffron in warm water 10 minutes; beat butter and sugar, then blend in infusion.
Make the dough or filling
- Make the dough or filling: Mix in flour and almond meal.
Chill the dough
- Chill the dough: Roll 1/4 inch thick, chill 30 minutes and cut 24 large shapes.
Shape the cookies
- Shape the cookies: Cut a small center window from half the shapes.
Bake and set
- Bake and set: Bake all pieces at 325°F (165°C) for 10 minutes; add a half-teaspoon preserves to each solid cookie, top with a window piece and bake 7–9 minutes more.
Cool and finish
- Cool and finish: Cool fully on the tray.
Chef’s Science & Pro Tips
Ingredient science
Bake the two matching shapes together so top and base finish at the same time.
Technique & texture
Keep the window cutout small; a wide opening leaves too little structure around the center.
Finishing & serving
Cool fully before moving the joined cookies from the sheet.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 3 days | Airtight at room temperature up to 3 days. |
| Refrigeration | As described | Refrigerate up to 1 week if the room is warm. serve at room temperature. |
| Raw freezing | up to 1 month | Freeze unfilled cut shapes up to 1 month. thaw before assembling and baking. |
| Baked freezing | up to 1 month | Freeze baked cookies airtight up to 1 month. |
| Restoring | As described | Thaw uncovered. handle the preserve windows gently. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 12 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can I use jam instead of preserves?
A thick smooth apricot jam works; avoid runny fruit spreads.
Why did the window filling bubble over?
The center was overfilled or the preserve was too thin; use a scant half teaspoon.
Can I skip saffron?
Yes; omit it and the water for an almond-apricot shortbread window cookie.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
