Crumbly shortbread cookies with a delicate vanilla note and a vivid raspberry center — a timeless homemade bake that never fails to please. The dough, made with cold butter and egg yolks, bakes up tender and melt-in-the-mouth, while the jam-filled indentations make every bite especially juicy and fragrant.
Ingredients
- 2 cups minus 2 tbsp | 230 g all-purpose flour
- 1/3 cup | 70 g sugar
- 1 packet vanilla sugar (0.3 oz | 8-10 g)
- 2/3 cup | 150 g cold unsalted butter
- 2 egg yolks (M size)
- 1/3 cup | 100 g raspberry jam
How to make
- Mix the sifted flour, sugar, and vanilla sugar.
- Add the cold butter, cut into cubes, and rub it in with your hands or a knife until fine crumbs form.
- Work in the egg yolks and quickly bring the mixture together into a soft, smooth dough. Do not knead for too long, so the butter does not melt.
- Shape into a disc, wrap in plastic, and chill in the refrigerator for 30 minutes.
- Preheat the oven to 356°F | 180°C. Line a baking sheet with parchment paper.
- Divide the dough into 20-22 equal pieces, roll into balls, and place on the baking sheet. Make an indentation in the center of each one with your finger or the back of a teaspoon.
- Fill the indentations with about 1/2 tsp raspberry jam, without letting it reach the edge.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely. If desired, add another small dot of jam in the center before serving.
Nutrition (approximate)
| Per cookie | Amount |
|---|---|
| Calories | ≈ 130 kcal |
| Protein | ≈ 2 g |
| Fat | ≈ 7 g |
| Carbohydrates | ≈ 15 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- If the jam is too runny, simmer it for 3-5 minutes over low heat or stir in a little pectin sugar so the filling stays put.
- For neat indentations, use a clean, dry measuring spoon with a rounded base.
- Change up the flavor: apricot, blackcurrant, or orange preserves all work beautifully.
- To keep the cookies from spreading, do not skip chilling the dough and bake in a fully preheated oven.
- Store in an airtight container for up to 4 days at room temperature; the dough can be frozen in balls for 1-2 months.
Frequently asked questions
What can I use instead of raspberry jam?
Any thick jam or preserves will work: apricot, strawberry, blackcurrant. The filling should be thick enough to hold its shape.
Why do the cookies spread during baking?
The most common reasons are dough that is too warm or an oven that has not fully heated up. Chill the dough for at least 30 minutes and bake at a steady 356°F | 180°C.
Can I make them without eggs?
Yes. Replace the egg yolks with 1-2 tablespoons sour cream or thick yogurt. The texture will be a little softer, and the baking time stays the same.