The dough logs can be refrigerated for up to 3 days or frozen for up to 2 months. Slice and bake directly from frozen, adding a minute or two to the baking time if needed.
Once baked, store the cookies in an airtight container at room temperature for up to 5 days. Their flavor improves slightly as the jam settles into the shortbread, making them just as delightful the next day.
