Description
Indulge in the delightful combination of buttery shortbread cookies filled with sweet raspberry jam. These luscious treats are perfect for sharing with loved ones or savoring as a special treat.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Dusting:
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Butter and Sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Beat 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 prepared baking sheets. Make an indentation in the center of each cookie and fill with raspberry jam.
- Bake: Bake for 12 to 14 minutes until lightly golden. Let cool before dusting with powdered sugar.
Notes
- Enhance the flavor with 1/2 teaspoon almond extract.
- Experiment with different jam flavors like strawberry, apricot, or blackberry.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
