Imagine biting into a melt-in-your-mouth shortbread cookie with a burst of vibrant raspberry jam that dances on your taste buds. These irresistible Raspberry Thumbprint Shortbread Cookies are not just a treat; they're a culinary experience that will transport you straight to the rolling hills of Scotland. With their buttery, crumbly texture and sweet-tart raspberry center, these cookies are guaranteed to become your new obsession - perfect for afternoon tea, holiday gatherings, or when you simply need a moment of pure deliciousness!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Scottish
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough comes together and forms a soft, cohesive ball. The dough should be slightly crumbly but able to hold its shape when pressed.
- Using clean hands or a small cookie scoop, roll the dough into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small measuring spoon, create a gentle indentation in the center of each cookie. Be careful not to press too hard, as you want to create a small well for the jam.
- Fill each indentation with approximately 1/2 teaspoon of raspberry jam. Be careful not to overfill to prevent the jam from overflowing during baking.
- Place the baking sheets in the preheated oven and bake for 12-14 minutes, or until the edges of the cookies are very lightly golden. The centers should remain pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days. Place wax paper between layers to prevent sticking.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect shortbread texture.
- When creating the thumbprint, use the back of a small measuring spoon for a more uniform and neat indentation.
- Use high-quality raspberry jam for the most intense flavor. Homemade or artisan preserves work best.
- Don't overmix the dough - this can lead to tough cookies instead of the desired crumbly texture.
- Let the cookies cool completely before storing to prevent them from becoming soggy.
- For a professional touch, dust the cooled cookies with a light sprinkle of powdered sugar before serving.
- These cookies freeze beautifully - store in an airtight container for up to 3 months for a make-ahead treat!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
