Description
These luscious buttery shortbread cookies with a delightful raspberry filling are perfect for any occasion. The tender, crumbly cookies are a classic treat with a burst of fruity flavor in every bite. Easy to make and even easier to enjoy, these cookies are sure to become a new favorite in your recipe collection.
Ingredients
Scale
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Filling:
- 1/3 cup seedless raspberry jam
- Optional: powdered sugar for dusting
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 bowl, cream the softened butter and sugar until light and fluffy.
- Add Vanilla and Flour: Mix in the vanilla extract, then gradually add the flour and salt until a soft dough forms.
- Shape the Cookies: Roll tablespoon-sized portions of dough into balls and place them on the baking sheet. Make an indentation in the center of each cookie.
- Fill and Bake: Fill each indentation with raspberry jam and bake for 12-15 minutes until lightly golden.
- Cool and Serve: Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- You can use other fruit preserves like strawberry or apricot instead of raspberry jam.
- Enhance the flavor by adding 1/2 teaspoon of almond extract to the dough.
- Store cookies in an airtight container for up to 5 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
