Raspberry Walnut Shortbread
Indulge in the buttery decadence of Raspberry Walnut Shortbread, a classic treat elevated with vibrant raspberry jam and the nutty crunch of finely chopped walnuts. These melt-in-your-mouth cookies start with a rich, tender shortbread base, made with creamy unsalted butter and a hint of vanilla for an irresistible aroma. Each cookie is carefully shaped with a thumbprint indentation, perfect for holding a dollop of luscious raspberry jam that adds a burst of fruity sweetness. Topped with a sprinkle of toasted walnuts, these cookies strike the perfect balance between sweet, nutty, and buttery. Ready in just 35 minutes, this easy-to-follow recipe yields 24 beautiful cookies, making them ideal for holiday cookie trays, afternoon tea, or as a thoughtful homemade gift. Their delicate texture and vibrant flavors will surely make them a new favorite for any occasion!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 2 teaspoons Pure vanilla extract
- 240 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Raspberry jam
- 60 grams Walnuts, finely chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the unsalted butter and granulated sugar. Use a hand mixer or stand mixer to beat the mixture on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter and sugar mixture, and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
Using a tablespoon or a small cookie scoop, portion out the dough and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Make a small indent in the center of each dough ball using your thumb or the back of a teaspoon. Be careful not to press all the way through the dough.
Spoon about 1/2 teaspoon of raspberry jam into each indentation.
Sprinkle the finely chopped walnuts on top of each cookie, pressing them lightly so they adhere to the dough.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the Raspberry Walnut Shortbread cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 358.0 g | 130% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 162.0 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 560 mg | 12% | |
*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.
