Description
Delicious raspberry shortbread cookies with a buttery texture and fruity filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- In another bowl, combine flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, blending until smooth.
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- You can use other fruit jams if desired.
- Chill the dough for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Raspberry Shortbread Cookies