Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup black raspberry jam
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until a dough forms.
- Divide the dough in half and roll out each half to about 1/4 inch thickness.
- Cut into desired shapes and place on a baking sheet.
- Use a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with black raspberry jam mixed with lemon zest and juice.
- Bake for about 12-15 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack.
Notes
- For a twist, substitute the black raspberry jam with another fruit jam of your choice.
- Store cookies in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Black Raspberry, Lemon, Shortbread Cookies, Dessert, Baked Goods