Ruby Jewel Christmas Cookies (Williams-Sonoma)

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“These are very delicious, buttery shortbread cookies. They are relatively simple to make. For this and any recipe that calls for cold butter, I usually place my butter in the freezer prior to use. I do this because if I want my cookies to come out soft and buttery, the butter that is used should be cold so that it does not melt while you are handling the dough. Another thing I do to keep the dough nice and cold is that I also place all the baking utensils that I will be using in the freezer, e.i: the cutting board, rolling pin, cookie cutter, mixing bowl, etc. (except for the cookie sheet). Try to work fast so that body heat from your hands does not penetrate the dough as much.”
24-36 cookies

Ingredients Nutrition


  1. In a small bowl, whisk the egg yolks and vanilla together, set aside.
  2. Combine the flour and granulated sugar in a food processor/mixer and process just to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.
  3. Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk about 3/4 in thick. Wrap and refrigerate until chilled, about one hour.
  4. Preheat oven to 350°F Line a miniature muffin pan with paper liners or line a cookie sheet with parchement paper.
  5. For Cookie Cutters: on a lightly floured surface, with a cold rolling pin, roll out the dough to 3/4 in thick, cut cookies out and place on baking sheet about 1 in apart.
  6. For Muffin Liners: with lightly floured hands, shape the dough into ¾” balls and flatten a little then place the balls into the muffin liners about 1 in apart.
  7. Using the end of a wooden spoon dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
  8. Bake the cookies until the edges are golden, 15-20 minutes.
  9. Let the cookies cool completely in the pans on wire racks. Transfer the cooled cookies to wire racks and dust with powdered sugar, if desired.

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