Save to Pinterest The kitchen smelled like a French patisserie the afternoon I decided to tackle shortbread for the first time. I had always assumed cookies this elegant required pastry school training, but my neighbor handed me a scribbled recipe and said it was easier than toast. She was right, and when I pressed that first thumbprint into the dough and watched the raspberry jam pool in the center, I felt like I had unlocked a small, delicious secret. These cookies have been my quiet triumph ever since.
I baked a double batch the morning my sister came over with her book club friends. They were supposed to stay for an hour, but the plate emptied in ten minutes and the conversation turned into recipe requests. One woman tucked three cookies into a napkin for her drive home, and I knew then that this was a recipe worth keeping close. It has since traveled to baby showers, holiday tins, and quiet Sunday mornings when I just want something sweet with my coffee.
Ingredients
- Unsalted butter, softened: This is the soul of shortbread, so use the best butter you can find and let it sit at room temperature until it gives easily when pressed.
- Powdered sugar: It dissolves faster than granulated and gives the dough a melt in your mouth texture instead of a gritty crumb.
- Vanilla extract: A teaspoon is enough to add warmth without overpowering the buttery base.
- All purpose flour: Measure it carefully, spooning it into the cup and leveling off, or you will end up with dry, crumbly dough.
- Salt: Just a pinch balances the sweetness and makes the butter flavor sing.
- Raspberry jam or preserves: Use a thick jam with visible seeds for the most vibrant flavor and a touch of rustic charm.
- Granulated sugar for dusting: Optional, but it adds a delicate sparkle and a hint of extra sweetness on the finish.
Instructions
- Prep your oven and trays:
- Set the oven to 350°F and line two baking sheets with parchment so nothing sticks. This step seems small, but it saves you from scraping burnt sugar off metal later.
- Cream the butter and sugar:
- Beat the softened butter with powdered sugar until it looks pale and fluffy, about two to three minutes. This is where the air gets trapped, giving you that tender crumb.
- Add the vanilla:
- Pour in the vanilla extract and mix until it disappears into the butter. The kitchen will start to smell like a bakery at this point.
- Combine the dry ingredients:
- Whisk the flour and salt together in a separate bowl, then add it to the butter mixture in two or three additions. Mix just until the dough comes together and stop before it gets tough.
- Shape and chill the dough:
- Turn the dough onto a floured surface and roll it into a log about an inch and a half wide. Wrap it tightly in plastic wrap and refrigerate for at least thirty minutes until firm enough to slice cleanly.
- Slice into rounds:
- Use a sharp knife to cut the log into quarter inch thick rounds, wiping the blade between cuts if it gets sticky. Space them an inch apart on the prepared sheets.
- Make the indentations:
- Press the back of a teaspoon gently into the center of each round to create a little well. Do not press all the way through or the jam will leak out during baking.
- Fill with jam:
- Spoon about half a teaspoon of raspberry jam into each well, resisting the urge to overfill. The jam will spread and bubble as it bakes.
- Bake until golden:
- Slide the trays into the oven and bake for twelve to fifteen minutes, watching for the edges to turn a light golden brown. The centers will still look soft, and that is exactly right.
- Cool in stages:
- Let the cookies rest on the baking sheets for five minutes to set, then transfer them to a wire rack to cool completely. They will firm up as they cool and the jam will thicken.
- Dust with sugar:
- Once cooled, sprinkle a little granulated sugar over the tops if you want extra sparkle. This step is optional but makes them look like they came from a fancy tea shop.
Save to Pinterest The first time I packed these into a tin and gave them to a friend, she texted me three days later asking for the recipe. She said her kids had eaten half the tin before she even got home from my house. I realized then that these cookies were not just about the taste, they were about the feeling of giving someone a small, edible moment of care. Every time I bake them now, I think about who will open the tin and smile.
Storing and Gifting
These cookies keep beautifully in an airtight container at room temperature for up to a week, though they rarely last that long in my house. For gifting, I layer them between sheets of parchment in a vintage tin and tie it with twine. They travel well and arrive looking just as pretty as they did coming out of the oven. If you want to make them ahead, you can freeze the unbaked log for up to three months and slice and bake straight from the freezer, adding a minute or two to the baking time.
Flavor Variations
While raspberry is classic, I have swirled in apricot preserves, lemon curd, and even a dab of Nutella with equally happy results. A pinch of lemon zest folded into the dough brings a bright, citrusy note that pairs beautifully with berry jams. For the holidays, I sometimes add a quarter teaspoon of almond extract instead of vanilla and fill the centers with cherry preserves. The base dough is forgiving and welcomes whatever flavor inspiration you bring to it.
Serving Suggestions
I love serving these alongside a pot of Earl Grey or a strong black coffee in the afternoon. They are also wonderful on a dessert platter with fresh berries and a small bowl of whipped cream. If you are hosting a tea party, arrange them on a tiered stand and watch them disappear.
- Pair with a cup of hot tea or a glass of cold milk for a simple, satisfying treat.
- Serve them on a pretty plate at bridal showers, book clubs, or any gathering that could use a little elegance.
- Pack them in individual cellophane bags tied with ribbon for party favors or thank you gifts.
Save to Pinterest These cookies have become my answer to almost every occasion that calls for something homemade and heartfelt. I hope they bring as much joy to your kitchen as they have to mine.
Recipe FAQs
- → Can I use different jam flavors?
Yes, you can substitute raspberry jam with any fruit preserves you enjoy. Strawberry, apricot, blackberry, or mixed berry jam all work beautifully with the buttery shortbread base.
- → How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 1 week. The shortbread texture remains crisp and the jam filling stays fresh without refrigeration.
- → Why does the dough need to chill?
Chilling the dough for 30 minutes firms it up, making it easier to slice into uniform rounds. This prevents the cookies from spreading too much during baking and helps maintain their shape.
- → Can I freeze the dough?
Absolutely. Wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
- → What's the best way to get perfect circles?
Use a sharp knife and slice with a gentle sawing motion. If the dough becomes too soft while slicing, return it to the refrigerator for 10–15 minutes to firm up again.