Save to Pinterest The kitchen smelled like butter and vanilla when I pulled the first tray from the oven, watching those little ruby pools of jam bubble gently in their shortbread cradles. My neighbor had dropped off a jar of homemade raspberry preserves the week before, and I wanted to do something special with it beyond toast. These cookies turned out crumbly at the edges, tender in the middle, with just enough tartness to balance all that richness. I wrapped a dozen in wax paper and left them on her porch with a thank you note, keeping the rest hidden in a tin on the top shelf.
I made these for a spring tea with friends who usually bring store bought treats, and the quiet moment when everyone paused mid conversation to look down at their plate told me everything. One friend asked if I used a special jam, but it was just grocery store raspberry, nothing fancy. The secret was in how the shortbread stayed crisp around the edges while the center softened just enough to let the fruit shine. Someone took three cookies home wrapped in a napkin, and I pretended not to notice.
Ingredients
- Unsalted butter, softened: This is the backbone of shortbread, so let it sit at room temperature until your finger leaves a dent but it does not melt into a puddle.
- Powdered sugar: It dissolves faster than granulated and gives the cookies that melt in your mouth texture instead of grainy sweetness.
- Vanilla extract: A full teaspoon is not shy here, it rounds out the butter and makes the whole kitchen smell like a hug.
- All purpose flour: Measure it by spooning into the cup and leveling off, packing it down will make the dough stiff and the cookies dense.
- Salt: Just a pinch sharpens everything and keeps the butter flavor from going flat.
- Raspberry jam or preserves: Seedless works if you want it smooth, but I like the tiny seeds for texture and a reminder that fruit was involved.
- Granulated sugar for dusting: Optional, but a light sprinkle after they cool adds a subtle crunch and makes them look like they came from a patisserie.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line two baking sheets with parchment so the bottoms stay pale and nothing sticks. This is the moment to clear counter space and find your favorite spatula.
- Cream the butter and sugar:
- Beat the softened butter with powdered sugar until it looks like whipped clouds, about 2 to 3 minutes. Stop halfway to scrape down the bowl or you will end up with lumps hiding at the bottom.
- Add vanilla:
- Pour in the vanilla and give it a quick mix until the scent fills the room. This step is fast but it sets the flavor foundation.
- Combine dry ingredients:
- Whisk the flour and salt together in a separate bowl, then add it slowly to the butter mixture, stirring just until the dough pulls together. Overworking makes it tough, and shortbread should never fight back.
- Shape and chill:
- Turn the dough onto a floured surface and roll it into a log about 1.5 inches across, wrap it tightly in plastic, and refrigerate for at least 30 minutes. Cold dough slices cleanly and holds its shape in the oven.
- Slice the dough:
- Unwrap the chilled log and use a sharp knife to cut 1/4 inch rounds, wiping the blade between slices if it gets sticky. Arrange them on the baking sheets with an inch of breathing room.
- Make the indentations:
- Press the back of a teaspoon gently into the center of each cookie to create a little well for the jam. Do not push all the way through or the jam will leak onto the pan.
- Fill with jam:
- Spoon about half a teaspoon of raspberry jam into each indent, resisting the urge to overfill. Too much and it bubbles over, too little and you lose that fruity surprise.
- Bake:
- Slide the trays into the oven and bake for 12 to 15 minutes, until the edges turn light golden but the centers stay pale. The jam will look molten and glossy, and that is exactly right.
- Cool on the pan:
- Let the cookies rest on the baking sheets for 5 minutes so they firm up before moving them. Transfer to a wire rack and let them cool completely before touching the jam.
- Dust and serve:
- Once cool, sprinkle granulated sugar over the tops if you want a little sparkle and crunch. Store them in an airtight container where they will stay crisp for up to a week.
Save to Pinterest These cookies showed up at a holiday cookie swap where everyone brought triple chocolate this and peppermint that, and mine were the quiet ones on the table. By the end of the night, my plate was empty and three people asked for the recipe. One woman said they reminded her of something her grandmother used to make, and I did not have the heart to tell her I had only been making them for six months.
Choosing Your Jam
Raspberry is classic, but I have swirled in apricot, blackberry, and even a spiced fig preserve when I was feeling fancy. The key is to pick something with a bit of tartness so it does not turn the cookie into candy. If your jam is very runny, simmer it for a few minutes to thicken it up, or it will soak into the dough instead of sitting in a jewel like pool.
Make Ahead and Storage
You can wrap the unbaked dough log and freeze it for up to three months, then slice and bake straight from the freezer, adding a minute or two to the bake time. Baked cookies keep in an airtight tin at room temperature for a week, though they rarely last that long in my house. I have also tucked them into gift boxes lined with parchment, and they travel beautifully without crumbling.
Serving Suggestions
These shine alongside a pot of Earl Grey or a strong coffee, and they are lovely on a dessert plate with fresh berries and a dollop of whipped cream. I have served them at baby showers, book club meetings, and lazy Sunday afternoons when I wanted something sweet but not heavy. They also make thoughtful hostess gifts when stacked in a jar with a ribbon, the kind of thing that says you cared without trying too hard.
- Pair with lemon curd or clotted cream for an afternoon tea spread that feels special.
- Swap the raspberry for strawberry or cherry jam if that is what you have on hand.
- Add a pinch of lemon zest to the dough for a bright, citrusy note that plays well with the fruit.
Save to Pinterest There is something deeply satisfying about pulling a tray of these from the oven and watching that jam settle into glossy little pools. Keep a tin on hand, and you will always have something worth sharing when company shows up unannounced.
Recipe Q&A
- → Can I use different fruit preserves?
Absolutely. While raspberry jam provides a lovely tart-sweet balance, you can substitute with strawberry, blackberry, apricot, or your favorite fruit preserves. Each will create a unique flavor profile.
- → Why must the dough be refrigerated before slicing?
Chilling firms the butter in the dough, making it easier to slice into clean, even rounds without sticking or losing shape. Thirty minutes is sufficient, but you can refrigerate longer if needed.
- → How do I know when the cookies are done baking?
Look for lightly golden brown edges around the cookies. The centers should still appear pale. They'll continue to set slightly as they cool on the baking sheet for those crucial 5 minutes.
- → Can I make the dough ahead of time?
Yes. The wrapped dough log can be refrigerated for up to 3 days before baking, or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before slicing and baking.
- → Why does my dough feel crumbly?
Shortbread dough naturally feels crumbly due to the high butter-to-flour ratio. As you gather it into a log, the warmth from your hands will help it come together. Avoid overmixing, which can make cookies tough.
- → What's the purpose of the sugar dusting?
Dusting with granulated sugar adds a lovely sparkle and a subtle crunch that complements the tender cookie. It's optional but adds a beautiful finishing touch, especially for gifting or serving.