Buttery shortbread cookies with a sweet, tangy raspberry jam center—perfect for a delightful treat any time of day!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup raspberry jam (or your favorite fruit jam)
Directions:
- Preheat oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix dry ingredients:
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream butter and sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. - Add egg and vanilla:
Beat in the egg yolk and vanilla extract until well combined. - Add dry ingredients:
Gradually add the dry ingredients to the butter mixture and mix until just combined, forming a soft dough. - Shape the dough:
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Gently press your thumb into the center of each ball to create a small indentation. - Fill with jam:
Spoon about 1/2 teaspoon of raspberry jam (or any fruit jam you prefer) into the indentation of each cookie. - Bake:
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. - Cool and serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: About 18 cookies
Calories: ~100 per cookie
Enjoy these melt-in-your-mouth Raspberry Thumbprint Cookies with a cup of tea or coffee—perfect for any occasion!