Description
Indulge in these luscious, buttery shortbread cookies filled with a burst of raspberry jam. These delightful treats are perfect for any occasion, from holiday gatherings to afternoon tea.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 1/2 cup raspberry jam
- Extra powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape and fill: Roll the dough into 1-inch balls and place them on the baking sheet. Make an indentation in each cookie and fill with raspberry jam.
- Bake: Bake for 12–15 minutes until edges are golden. Cool on a wire rack.
- Dust and serve: Dust with powdered sugar before serving if desired.
Notes
- Chill dough if too soft to shape.
- Substitute jam with other fruit preserves.
- Store in an airtight container for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
