Description
Delicious raspberry shortbread thumbprint cookies filled with tart raspberry jam.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and powdered sugar together.
- Mix in the flour and salt until a dough forms.
- Add vanilla extract and mix until combined.
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container.
- Use any fruit jam for variation.
- Chill dough for 30 minutes for easier handling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry shortbread thumbprint cookies