Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream together butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well. Gradually blend in flour and salt until combined.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Make an indentation in each ball and fill with 1/2 teaspoon raspberry jam.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool slightly, then dust with powdered sugar before serving.
Notes
- Ensure the butter is softened for easy mixing.
- Do not overbake to keep cookies soft.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 12mg