Description
Delightful treat combining buttery shortbread with sweet-tart raspberry jam, perfect for special occasions or casual snacking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until fully incorporated.
- Gradually add the all-purpose flour and salt, stirring until a soft dough forms.
- Divide the dough into two equal parts.
- Roll out one part of the dough into a rectangle about 1/4 inch thick.
- Spread the raspberry jam evenly over the rolled-out dough.
- Roll the dough tightly from one end to the other, forming a log.
- Slice the log into cookies about 1/2 inch thick and place them on a lined baking sheet.
- Bake for 12-15 minutes until lightly golden brown around the edges.
- Cool on a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For long-term storage, freeze in a single layer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, raspberry, dessert, baking