Raspberry Shortbread Cookies
Indulge in the buttery, melt-in-your-mouth goodness of these Raspberry Shortbread Cookies—perfect for any occasion or as a delightful sweet treat with your afternoon tea. Made with rich, creamy butter and a touch of vanilla, the tender shortbread base is complemented by the irresistible sweetness of raspberry jam nested in every cookie. A dash of cornstarch in the dough ensures an ultra-soft texture, while the light dusting of powdered sugar adds an elegant finishing touch. With just 20 minutes of prep time and a short bake, these cookies are as easy as they are impressive. Whether you're baking for a holiday platter or a simple family treat, these raspberry-filled delights are sure to be a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 230 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.5 teaspoon salt
- 120 grams raspberry jam
- 20 grams powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the mixture and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Cover and refrigerate the dough for at least 30 minutes to firm up.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Roll the dough into small balls, approximately 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Avoid overbaking to keep them tender.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the cooled cookies lightly with powdered sugar before serving.
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 412.5 g | 150% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 181.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
