Description
Shortbread Cookies with Raspberry Preserves are a delightful treat that perfectly melds buttery richness with the sweet-tart flavor of raspberry. These cookies are incredibly easy to whip up, making them an ideal choice for novice bakers and seasoned pros alike. With their melt-in-your-mouth texture and inviting aroma, these cookies are perfect for any occasion, whether you’re hosting a tea party or simply indulging in a cozy evening at home. Each cookie features a luscious filling of raspberry preserves that bursts with flavor in every bite. Enjoy them warm or store them for later; they are sure to become a beloved addition to your dessert repertoire.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup raspberry preserves
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add vanilla extract, then gradually mix in flour until just combined; avoid overmixing.
- Scoop tablespoon-sized portions of dough and roll into balls, placing them on the prepared baking sheet.
- Create an indentation in each ball using your thumb, then fill each with raspberry preserves.
- Bake for 12-15 minutes until lightly golden around the edges. Cool before serving.
Notes
Chill the dough for 30 minutes before baking to help maintain shape.
Experiment with different fruit preserves like strawberry or apricot for unique flavors.
Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 15mg
Keywords: - Chill the dough for 30 minutes before baking to help maintain shape.- Experiment with different fruit preserves like strawberry or apricot for unique flavors.- Store cookies in an airtight container at room temperature for up to one week.