Pin it My neighbor showed up at my door one afternoon with a tin of these cookies, and I ate three before she even finished her tea. The way the jam stayed put in those little pools, not spreading everywhere during baking, felt like magic. She laughed when I asked for the recipe, saying it was the easiest trick she'd learned from her grandmother. I made a batch that weekend and burned the first tray because I couldn't stop peeking through the oven door. Now I set a timer and walk away, trusting the process.
I baked these for a book club meeting last spring, and everyone wanted to know where I'd bought them. One friend insisted they tasted like the shortbread her family used to get from a Scottish bakery in her hometown. I didn't have the heart to tell her how simple they were to make. The empty tin came back to me three days later with a request for the recipe tucked inside.
Ingredients
- Unsalted butter, softened: The foundation of true shortbread flavor, and softening it properly makes creaming effortless and ensures a tender crumb.
- Powdered sugar: Dissolves more smoothly than granulated, giving the dough a melt in your mouth texture without any graininess.
- Vanilla extract: A quiet but essential note that rounds out the buttery richness and makes the whole kitchen smell like a bakery.
- All purpose flour: The structure of the cookie, and measuring it accurately keeps the dough from being too crumbly or too sticky.
- Salt: Just a pinch balances the sweetness and brings out the butter's natural flavor in a way that feels surprising.
- Raspberry jam or preserves: Look for one with visible seeds and a deep color, it holds its shape better in the oven and tastes more vibrant.
- Granulated sugar for dusting: Completely optional, but it adds a delicate sparkle and a hint of extra sweetness on the finish.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line two baking sheets with parchment paper so the cookies release easily and bake evenly. This step is easy to forget, but doing it first saves you from scrambling later.
- Cream the Butter and Sugar:
- Beat the softened butter and powdered sugar together until the mixture looks pale and fluffy, about 2 to 3 minutes. You'll see it lighten in color and increase in volume, which means you're building the right texture.
- Add Vanilla:
- Stir in the vanilla extract and mix just until it's fully blended into the butter mixture. The aroma will hit you immediately and make you eager to keep going.
- Combine Dry Ingredients:
- Whisk the flour and salt together in a separate bowl, then gradually add it to the creamed butter, mixing only until the dough just comes together. Overworking it will make the cookies tough instead of tender.
- Shape and Chill the Dough:
- Turn the dough out onto a lightly floured surface and shape it into a log about 1.5 inches in diameter, then wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the butter so the cookies hold their shape and slice cleanly.
- Slice the Cookies:
- Use a sharp knife to cut the chilled log into rounds about 1/4 inch thick, and place them on the prepared baking sheets with an inch of space between each. If the dough starts to soften, pop it back in the fridge for a few minutes.
- Create the Indentations:
- Press the back of a teaspoon gently into the center of each cookie to make a small well for the jam. Don't press all the way through, just enough to create a shallow crater.
- Fill with Jam:
- Spoon about half a teaspoon of raspberry jam into each indentation, being careful not to overfill or it will bubble over during baking. A little restraint here makes all the difference.
- Bake:
- Slide the trays into the oven and bake for 12 to 15 minutes, until the edges turn a light golden brown. The centers will still look pale, and that's exactly what you want.
- Cool on the Sheets:
- Let the cookies rest on the baking sheets for 5 minutes before moving them, as they're fragile when hot. This brief pause lets them firm up just enough to transfer safely.
- Finish Cooling and Dust:
- Move the cookies to a wire rack to cool completely, then dust with granulated sugar if you like a little extra sparkle. They'll crisp up beautifully as they cool down.
Pin it My daughter asked if we could make these together one rainy Saturday, and she took the job of filling each indentation very seriously. She used a tiny espresso spoon and counted aloud as she dropped the jam in, making sure every cookie got exactly the same amount. When they came out of the oven, she arranged them on a plate and carried it to her dad like she was presenting a crown jewel. That's when I realized these cookies had become more than a recipe, they were a small tradition taking root.
Choosing the Right Jam
I've tried this recipe with everything from apricot to blackberry preserves, and each one brings its own personality to the table. Raspberry stays classic and bright, but fig jam gave them an elegant, grown up twist that surprised everyone at a dinner party. The key is to choose a jam with a thicker consistency, the runny stuff just melts into the dough and disappears. I also learned to avoid anything too sweet, since the shortbread itself is already rich and buttery. A preserve with a little tartness balances the cookie beautifully and keeps it from feeling one note.
Storage and Gifting
These cookies keep remarkably well in an airtight container at room temperature for up to a week, though they rarely last that long in my house. I've packed them in tins lined with parchment paper and tied with ribbon, and they've survived cross country shipping without crumbling. The jam stays jewel bright even after a few days, which makes them look just as lovely on day five as they did fresh from the oven. If you're gifting them, tuck a small card with the recipe inside, because people always ask. I once received a thank you note that simply said, I made another batch the next day.
Variations Worth Trying
A pinch of lemon zest folded into the dough brings a sunny, unexpected lift that pairs beautifully with berry jam. I've also swapped half the all purpose flour for almond flour, which gives the cookies a delicate, nutty richness and an even more tender crumb. One friend of mine uses orange marmalade and adds a tiny bit of cardamom to the dough, and the result tastes like something you'd find in a fancy European café.
- Try using a mix of raspberry and apricot jam for a more complex flavor.
- Add a tablespoon of finely chopped pistachios to the dough for a subtle crunch and a hint of green.
- Brush the edges with a little beaten egg white before baking for an extra glossy finish.
Pin it These cookies have a way of turning an ordinary afternoon into something worth remembering, and they ask so little of you in return. I hope they bring as much quiet joy to your kitchen as they have to mine.
Recipe FAQ
- → Can I use other fruit jams besides raspberry?
Absolutely. Any seedless jam or preserve works wonderfully—try strawberry, apricot, blackberry, or lemon curd for different flavor profiles.
- → Why does the dough need to chill before baking?
Chilling firms the butter, making it easier to slice clean rounds without distorting the shape. It also prevents cookies from spreading too much in the oven.
- → How should I store these cookies?
Keep in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.
- → Can I freeze the dough?
Yes. Wrap the prepared log tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator overnight before slicing and baking.
- → What's the best way to achieve perfect circles?
Use a sharp knife and rotate the log slightly after each slice. If the dough becomes too soft, return it to the refrigerator for 10-15 minutes.
- → Why do my cookies spread too much?
Warm dough or insufficient chilling can cause excessive spreading. Ensure the log is thoroughly firm—about 30 minutes in the refrigerator—before slicing.