Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (preferably seedless)
- 1 tablespoon cornstarch
If you’re out of raspberry jam, feel free to substitute with strawberry or apricot. The key is to have a jam that offers a good balance of sweetness and tartness to complement the buttery shortbread.
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add in the vanilla extract and mix until combined.
- Gradually add the flour and salt to the butter mixture, mixing until just combined. The dough should be soft yet crumbly.
- In a small bowl, stir together the raspberry jam and cornstarch until smooth.
- On a floured surface, roll the dough into a rectangle about 1/4 inch thick. Spread the raspberry mixture evenly over the dough, leaving a small border around the edges.
- Carefully roll the dough into a log, starting from the long side, and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour or until firm.
- Once chilled, slice the log into 1/4 inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 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