Save to Pinterest Each bite melds rich, buttery shortbread with a swirl of tangy raspberry jam, creating a crisp edge and a soft center that melts on your tongue. Perfect for teatime or sharing as a homemade gift.
Save to Pinterest This British-style dessert is rated as easy, making it perfect for both novice and experienced bakers. With just one hour of total time, including the essential resting period, you can produce two dozen beautiful cookies that are sure to impress.
Ingredients
- Shortbread Dough
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- Filling & Topping
- 1/3 cup (100 g) raspberry jam or preserves
- 2 tablespoons granulated sugar (optional for dusting)
Instructions
- Step 1: Prep
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: Cream
- In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, about 2–3 minutes.
- Step 3: Combine
- Add the vanilla extract and mix well to combine.
- Step 4: Dry Ingredients
- In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined. Do not overwork the dough.
- Step 5: Chill
- Turn the dough out onto a lightly floured surface. Shape into a log about 1.5 inches (4 cm) in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, until firm.
- Step 6: Slice
- Slice the chilled dough into 1/4-inch (6 mm) thick rounds. Place on prepared baking sheets, spacing 1 inch apart.
- Step 7: Indent
- Using the back of a teaspoon, make a small indentation in the center of each cookie.
- Step 8: Fill
- Spoon about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
- Step 9: Bake
- Bake for 12–15 minutes, or until the edges are light golden brown.
- Step 10: Cool
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 11: Dust
- Once fully cooled, dust with granulated sugar if desired.
Zusatztipps für die Zubereitung
For a bright, citrusy note, try adding a pinch of lemon zest to the dough during the mixing stage. Most importantly, ensure you do not overwork the dough when adding the flour to maintain that signature shortbread crumb.
Varianten und Anpassungen
You can easily customize these treats by substituting the raspberry jam with your favorite fruit preserves, such as strawberry, apricot, or blackberry, to suit your personal taste.
Serviervorschläge
These cookies are an elegant addition to any tea party or holiday celebration. They also make a thoughtful homemade gift when packaged in a decorative tin and lightly dusted with granulated sugar.
Save to Pinterest Each cookie contains approximately 100 calories, 6g of fat, and 12g of carbohydrates. These cookies contain milk (butter) and wheat (flour), and may contain traces of nuts if prepared in a shared facility.
Recipe Questions & Answers
- → Can I use different fruit preserves instead of raspberry jam?
Absolutely. Strawberry, apricot, blackberry, or cherry preserves work beautifully. Choose high-quality preserves with real fruit pieces for the best texture and flavor contrast.
- → Why must I refrigerate the dough before baking?
Chilling firms the butter in the dough, making it easier to slice clean rounds. It also prevents the cookies from spreading too much in the oven, ensuring they hold their shape and maintain that perfect crisp edge.
- → How do I know when the cookies are done baking?
Look for lightly golden brown edges—the centers should still appear pale. They'll continue firming up as they cool on the baking sheet. Overbaking makes them dry rather than tender and melting.
- → Can I freeze the dough or baked cookies?
Yes. Wrap the sliced dough rounds in plastic and freeze for up to 3 months—bake from frozen, adding 1-2 minutes. Baked cookies also freeze well in airtight containers; thaw at room temperature before serving.
- → What's the best way to prevent the jam from overflowing during baking?
Keep the indentation shallow and use only 1/2 teaspoon of jam per cookie. Overfilling causes bubbling and spilling. The jam thickens as it bakes, so a small amount delivers plenty of flavor.
- → Can I make these without an electric mixer?
Yes. Use a wooden spoon or sturdy whisk to cream the butter and sugar by hand—it takes 3-4 minutes of vigorous stirring to achieve the right light, fluffy consistency before adding the remaining ingredients.