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Raspberry Shortbread Cookies

Buttery Raspberry Shortbread Cookies Recipe

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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup raspberry jam

Method
 

  1. Beat butter and powdered sugar until light and fluffy, about 2 minutes. Mix in vanilla.
  2. Gradually add flour and salt; mix until dough comes together.
  3. Roll dough into 1-inch balls. Press thumb into center to make an indent. Fill each indent with 1/2 teaspoon raspberry jam. Chill on baking sheet for 30 minutes.
  4. Preheat oven to 350°F (175°C). Bake for 12-14 minutes until edges are lightly golden.
  5. Let cool on sheet 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

Notes

Chill the filled cookies for 30 minutes before baking to prevent spreading. If you skip the powdered sugar dusting, the jam centers still look beautiful. For an even cleaner indent, use the end of a wooden spoon handle dipped in flour.