# What You Need:
→ Shortbread Dough
01 - 1 cup (8 oz) unsalted butter, softened
02 - 1/2 cup (2 oz) powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups (8.8 oz) all-purpose flour
05 - 1/4 teaspoon salt
→ Filling & Topping
06 - 1/3 cup (3.5 oz) raspberry jam or preserves
07 - 2 tablespoons granulated sugar for dusting, optional
# How To Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract and mix thoroughly until fully combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, stirring until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for a minimum of 30 minutes until firm.
06 - Slice chilled dough into 1/4-inch thick rounds. Place on prepared baking sheets with 1 inch spacing between each cookie.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, avoiding overfilling.
09 - Bake for 12 to 15 minutes until the edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.
