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Shortbread Cookies with Raspberry Preserves Recipe

Shortbread Cookies with Raspberry Preserves Recipe
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★★★★★

5.3 from 6 reviews

Delicate and buttery shortbread cookies filled with sweet raspberry preserves, these treats are perfect for any occasion.

Ingredients

Scale

Shortbread Cookies:

  • 3 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ pound unsalted butter (3 sticks), at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

Additional:

  • ¾ cup raspberry preserves
  • Powdered sugar, for dusting

Instructions

  1. Cream the Butter and Sugar: In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar on medium speed until smooth. Add the vanilla extract and mix to combine.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until the dough begins to come together. The sides of the bowl should be clean when done.
  3. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
  4. Preheat the Oven: Preheat your oven to 350°F.
  5. Roll and Cut the Dough: Remove the dough from the fridge and roll out one-quarter of it at a time on a floured surface to about 1/8 inch thickness. Use cookie cutters to stamp out shapes, and a straw to make a hole in the center of half of the cookies. Use a spatula or food scraper to transfer them to a baking sheet.
  6. Bake: Place the cookies on an ungreased baking sheet and bake for 10–12 minutes, or until the edges turn golden brown.
  7. Assemble the Cookies: Once the cookies have cooled to room temperature, spread a thin layer of raspberry preserves on the flat side of half the cookies. Top with the remaining cookies and dust with powdered sugar. Store in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: Shortbread Cookies, Raspberry Preserves, Baking, Dessert, Cookie Recipe

Find it online: https://kitchenbyrita.com/shortbread-cookies-with-raspberry-preserves-recipe/