Beschreibung
Delicious raspberry shortbread thumbprint cookies with a sweet jam filling.
Zutaten
Skala
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Anweisungen
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until combined.
- Roll dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with raspberry jam.
- Bake for 15-20 minutes until edges are lightly golden.
- Let cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Use any fruit jam of your choice.
- Chill dough for easier handling if sticky.
- Prep Time: 20 minutes
- Kochen Zeit: 20 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 cookie
- Kalorien: 150
- Zucker: 8g
- Natrium: 55mg
- Fett: 9g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 3g
- Trans Fat: 0g
- Kohlenhydrate: 17g
- Faser: 0g
- Protein: 1g
- Cholesterin: 30mg
Keywords: raspberry shortbread thumbprint cookies