Ingredients
To create these delightful Raspberry Shortbread Cookies, you’ll need a few simple ingredients that come together beautifully:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam (or your favorite fruit preserve)
- 1/4 teaspoon salt
If you’re feeling adventurous, you can substitute the raspberry jam with blackberry or apricot preserves for a different twist. But for me, raspberries hold a special place, reminding me of the berry-picking trips I took with my siblings during the summers. The choice is yours, and whichever you pick, these cookies are sure to be a hit!
Instructions
Let’s get baking! Follow these steps for perfect Raspberry Shortbread Cookies every time:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the vanilla extract and salt, mixing until well combined.
- Gradually add the flour, mixing until the dough begins to come together. The dough should be soft but not sticky.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. My abuela always said, “a good cookie is judged by its golden edge,” and she was right!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International