Description
Soft, buttery shortbread cookies filled with a sweet-tart raspberry jam center, perfectly complemented by almond extract. A festive and easy treat ideal for the holidays or any occasion.
Ingredients
1 cup (226 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
2 large egg yolks, room temperature
½ tsp almond extract (or vanilla)
¼ tsp salt
2¼ cups (281 g) all-purpose flour
½ cup raspberry jam (or any jam/jelly)
¼ cup (50 g) granulated sugar (for rolling dough)
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a bowl, beat butter and ½ cup sugar until light and fluffy, about 2 minutes.
- Mix in egg yolks, almond extract, and salt until well combined.
- Add flour and mix until just combined.
- Scoop tablespoon-sized balls of dough, roll in remaining sugar, and place on lined sheets.
- Press an indentation into each dough ball using your thumb or back of a ½‑tsp measure.
- Fill each indent with about ½ tsp raspberry jam.
- Chill baking sheets in the fridge for 10–15 minutes to help cookies keep their shape.
- Bake for 10–12 minutes, until edges are set.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap raspberry jam with other jams like apricot, strawberry, or lemon curd.
- Try vanilla extract for a different flavor profile.
- Roll in finely chopped nuts for extra texture.
- Cookies can be filled with jam before or after baking depending on desired texture.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
- Prep Time: 20 minutes (plus 10–15 minutes chilling)
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 5g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
