Description
These luscious buttery shortbread cookies with raspberry filling are a delightful treat perfect for any occasion. Soft, crumbly shortbread pairs beautifully with fresh or jammy raspberry centers, finished with a dusting of powdered sugar and fresh raspberries for decoration. Easy to make and irresistibly delicious, they make a perfect gift or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (if using fresh raspberries)
- Powdered sugar for dusting
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Filling and Decoration
- 1/2 cup fresh raspberries (or raspberry jam if preferred)
- Fresh raspberries for decoration
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Make the shortbread dough: In a medium bowl, mix the all-purpose flour and powdered sugar. Add the softened unsalted butter, vanilla extract, and salt. Mix all ingredients until the dough comes together smoothly, either by hand or using a stand mixer.
- Roll out the dough: Turn the dough onto a lightly floured surface and roll it out to about 1/4 inch thickness. Use a round or fluted cookie cutter to cut the dough into circles or your preferred shapes.
- Add raspberry filling: If using fresh raspberries, lightly mash them with granulated sugar until juicy. Spoon about 1/2 teaspoon of the mashed raspberries or raspberry jam into the center of half of the cut cookies.
- Assemble the cookies: Place the plain cookie circles on top of the ones with raspberry filling. Gently press down to seal, then use a fork to press around the edges for a classic shortbread look and to secure the filling inside.
- Bake: Place the assembled cookies on the prepared baking sheet and bake in the oven for 12-15 minutes, or until the edges turn lightly golden brown.
- Cool and decorate: Remove from the oven and transfer to a wire rack. Once completely cooled, dust the cookies with powdered sugar and top each with a fresh raspberry for an elegant finish.
Notes
- You can substitute fresh raspberries with raspberry jam if preferred for easier assembly.
- Ensure the butter is softened but not melted to achieve the best dough texture.
- Keep an eye on the cookies while baking to avoid over-browning; the edges should be lightly golden.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
