Description
These melt-in-your-mouth shortbread cookies are the ultimate treat, combining the rich, buttery flavor of classic shortbread with the tart sweetness of fresh raspberry. Perfect for tea time, gifts, or just indulging in a little homemade goodness!
Ingredients
Scale
For the Shortbread Dough:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup fresh raspberries (or raspberry jam if preferred)
- 2 tablespoons granulated sugar (if using fresh raspberries)
For Garnish (optional):
- Powdered sugar for dusting
- Fresh raspberries for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the shortbread dough: In a medium bowl, mix together the flour and powdered sugar. Add the softened butter, vanilla extract, and salt, and mix until the dough comes together. You can do this by hand or use a stand mixer.
- Roll out the dough: Turn the dough out onto a lightly floured surface and roll it to about 1/4 inch thickness. Use a round or fluted cookie cutter to cut the dough into circles (or your desired shape).
- Add raspberry filling: If using fresh raspberries, lightly mash them with the granulated sugar. Spoon about 1/2 teaspoon of the mashed raspberries or raspberry jam into the center of half of the cookies. Leave the other half plain to top the filled cookies.
- Assemble the cookies: Place the plain cookies on top of the ones with raspberry filling and gently press down to seal. You can use a fork to press around the edges for a classic shortbread look.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Cool on a wire rack. Once cooled, dust with powdered sugar and top with fresh raspberries for an added touch.
Notes
- You can substitute the fresh raspberries with raspberry jam if you’re looking for a quicker option.
- These cookies can be stored in an airtight container for up to 1 week.
- For extra flavor, consider adding a teaspoon of lemon zest to the dough for a citrus twist.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American/British