Raspberry Shortbread Cookies
Deliciously tender and fragrant cookies that combine buttery shortbread with sweet-tart raspberry preserves, perfect for sharing or enjoying on your own.
Ingredients
Main ingredients
- 1 cup unsalted butter (softened) This creamy, rich butter serves as the base, giving the cookies a melt-in-your-mouth quality.
- 0.5 cup sugar This sweet addition balances the tartness of the raspberries.
- 0.5 teaspoon vanilla extract The aromatic hints of vanilla elevate the overall flavor.
- 2 cups all-purpose flour (sifted) Creates a tender crumb that holds the cookies together.
- 0.5 cup raspberry preserves Adds a burst of fruity goodness in every bite.
Instructions
Preparation
- In a large mixing bowl, combine the softened unsalted butter and sugar. Using an electric mixer, beat them together on medium speed until fluffy (about 3-4 minutes).
- Lower the mixer speed and add the vanilla extract, blending until mixed through.
- Gradually add the sifted all-purpose flour to the butter and sugar mixture, mixing slowly until the dough begins to form.
- Gently fold in the raspberry preserves using a spatula to keep streaks of raspberry visible.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop small amounts of dough and roll into 1-inch balls. Flatten slightly and place on the baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden, then let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
You can serve Raspberry Shortbread Cookies at tea parties, family gatherings, or simply as an afternoon snack. For an elegant touch, dust with powdered sugar before serving.