Description
Buttery, delicate shortbread cookies filled with raspberry jam and dusted with powdered sugar; a classic and elegant holiday treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour (optional but recommended)
- 1/4 tsp salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Beat butter and sugar until light and fluffy.
- Add egg yolk and vanilla; mix well.
- Whisk flour, almond flour, and salt. Add to butter mixture.
- Divide dough into two disks; chill 1 hour.
- Roll dough to 1/8 inch thickness and cut shapes.
- Bake at 350°F (175°C) for 8–10 minutes.
- Dust tops with powdered sugar.
- Spread jam on bottom cookies; sandwich with tops.
Notes
Use high-quality jam for best flavor.
Chill dough for clean cut-outs.
Substitute apricot or strawberry jam for variations.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert / Party Food
- Cuisine: American
Nutrition
- Calories: 140 per cookie