Description
Delicious raspberry shortbread thumbprint cookies with a sweet jam filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, stirring until combined.
- Shape the dough into small balls and place them on a baking sheet.
- Make an indent in the center of each ball using your thumb.
- Fill the indent with raspberry jam.
- Bake for 15-20 minutes until the edges are lightly golden.
- Let cookies cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Use any fruit jam of your choice.
- Adjust sweetness by adding more or less sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: raspberry shortbread thumbprint cookies