Description
Deliciously buttery cookies filled with tangy raspberry jam, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry jam
- A pinch of salt
- Optional: Powdered sugar for dusting
Instructions
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Making the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
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Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or a small spoon to make an indentation in the center of each cookie.
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Add the Jam: Fill each indentation with a small spoonful of raspberry jam, being careful not to overfill.
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Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Finishing Touch: Once cooled, dust the cookies with powdered sugar if desired.
Notes
- Ensure the butter is at room temperature for easy creaming.
- For variety, substitute raspberry jam with your favorite fruit preserves.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping.
- Store cookies in an airtight container to keep them fresh for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg