Pin it My neighbor knocked on my door one Saturday morning holding a tin of these cookies, still warm from her oven. The scent of butter and baked raspberry hit me before I could even say hello. She pressed the tin into my hands with a wink and said they were too easy not to share. I baked my first batch that afternoon, and the kitchen smelled so good my family thought I'd been baking all day.
I brought a plate of these to book club once, and the conversation stopped mid-sentence. Everyone reached for one at the same time, and then someone asked if I'd opened a bakery. I laughed and admitted I'd made them during my lunch break. They've been my secret weapon for impressing people without breaking a sweat ever since.
Ingredients
- Unsalted butter, softened: This is the soul of shortbread, so use the good stuff and let it come to room temperature for at least an hour so it creams smoothly.
- Powdered sugar: It dissolves faster than granulated and gives the dough that melt-in-your-mouth texture without any grit.
- Vanilla extract: A teaspoon is all you need to bring warmth and depth to the buttery base.
- All-purpose flour: Measure it properly by spooning it into the cup and leveling off, or you'll end up with dry, crumbly dough.
- Salt: Just a pinch balances the sweetness and makes the butter flavor pop.
- Raspberry jam or preserves: Choose one with visible seeds for texture and a slightly tart edge that cuts through the richness.
- Granulated sugar for dusting: Completely optional, but it adds a delicate sparkle and a tiny crunch on top.
Instructions
- Prep your oven and pans:
- Preheat to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup a breeze.
- Cream the butter and sugar:
- Beat the softened butter and powdered sugar with an electric mixer until it looks pale and fluffy, about 2 to 3 minutes. Scrape down the sides so everything blends evenly.
- Add the vanilla:
- Pour in the vanilla extract and give it a quick mix. The smell at this point is already heavenly.
- Combine the dry ingredients:
- Whisk the flour and salt together in a separate bowl, then add it slowly to the butter mixture. Mix just until the dough comes together and no streaks of flour remain.
- Shape and chill the dough:
- Turn the dough onto a floured surface and roll it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes until firm enough to slice cleanly.
- Slice the cookies:
- Use a sharp knife to cut the chilled log into rounds about 1/4 inch thick. Place them on the prepared sheets, leaving an inch of space between each.
- Make the indentations:
- Press the back of a teaspoon gently into the center of each cookie to create a small well. Don't press all the way through, just enough to hold the jam.
- Fill with jam:
- Spoon about half a teaspoon of raspberry jam into each indentation. Less is more here, or it will bubble over and burn on the pan.
- Bake until golden:
- Slide the sheets into the oven and bake for 12 to 15 minutes, watching for light golden edges. The centers will still look soft, and that's perfect.
- Cool completely:
- Let the cookies sit on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack. Once they're fully cool, dust with granulated sugar if you like a little extra sweetness.
Pin it One Christmas, I packed these in small tins and tied them with ribbon for my coworkers. A week later, three people asked for the recipe, and one admitted she'd hidden her tin in her desk drawer so she wouldn't have to share. That's when I knew these cookies had real power.
How to Store and Keep Them Fresh
These cookies stay crisp and tender for up to a week in an airtight container at room temperature. I like to slip a piece of parchment between layers so the jam doesn't stick. If you want to make them ahead, freeze the unbaked dough log for up to three months, then slice and bake straight from the freezer, adding a minute or two to the baking time.
Flavor Twists Worth Trying
Swap the raspberry jam for apricot, blackberry, or even lemon curd if you're feeling adventurous. A pinch of lemon zest in the dough brightens everything up and pairs beautifully with berry preserves. I've also stirred in a tablespoon of finely chopped fresh rosemary once, and it was surprisingly elegant with strawberry jam.
Serving Suggestions and Pairings
These are perfect alongside a pot of Earl Grey or a strong black coffee in the afternoon. I've served them on a platter with fresh berries and whipped cream for a simple dessert that feels much fancier than the effort involved. They also make wonderful edible gifts when wrapped in cellophane bags with a handwritten tag.
- Pair with hot tea, cold milk, or a glass of dessert wine.
- Arrange on a tiered stand for parties or showers.
- Pack in tins with tissue paper for thoughtful homemade gifts.
Pin it Every time I pull a batch of these from the oven, I think about that neighbor and her generous tin. Now I'm the one showing up at doors with warm cookies, passing along the same simple joy.
Recipe FAQs
- → Can I use different fruit preserves instead of raspberry jam?
Absolutely. Strawberry, apricot, blackberry, or cherry preserves work beautifully. The tartness of raspberry provides nice contrast, but any fruit preserves you enjoy will complement the buttery shortbread base.
- → Why must the dough chill before slicing?
Chilling firms the butter, making clean slices without crumbling. Thirty minutes minimum ensures the log holds its shape when cut into rounds. This step is essential for achieving uniform cookies with distinct raspberry swirls.
- → How do I prevent the jam from overflowing during baking?
Use only half a teaspoon per indentation and avoid overfilling. The jam will bubble and spread slightly in the oven. If it does overflow, the cookies will still taste delicious, though appearance may be less uniform.
- → Can I freeze the dough for later baking?
Yes, wrap the chilled log tightly in plastic wrap, then place in a freezer bag. Freeze for up to three months. Thaw in the refrigerator overnight before slicing and baking.
- → What's the best way to achieve even thickness when slicing?
Use a sharp knife and mark the log at quarter-inch intervals before cutting. A gentle sawing motion works better than pressing down. Rotate the log slightly after each slice to keep rounds circular.
- → How do I know when the cookies are done baking?
Look for light golden brown edges while centers remain pale. The cookies will firm as they cool. Overbaking leads to dry, crumbly texture rather than the desired melt-in-your-mouth consistency.