Raspberry Jam Shortbread Cookies (Thumbprint Cookies)
Posted by Deacon W
All-Purpose Flour, Granulated Sugar, Salt, Unsalted Butter, Raspberry Jam
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Raspberry Jam Shortbread Cookies (Thumbprint Cookies) Recipe
Raspberry Jam Shortbread Cookies (Thumbprint Cookies) with a sweet and tart raspberry jam filling are buttery and crumbly. They're ideal for a teatime treat or as a present for friends and family.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter, room temp
- 1/2 cup raspberry jam
Time Needed
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Using parchment paper, line a baking sheet.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Mix in the flour and salt until just combined.
- Roll the dough into 1-inch balls and place them on the baking sheet that has been prepared.
- Make an indentation in the centre of each ball with your thumb.
- Raspberry jam should be placed in each indentation.
- Preheat the oven to 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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