Raspberry-filled Shortbread Cookies

Shortbread Cookies

  • Servings: 25-40 depending on size
  • Difficulty: easy
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  • 1 1/2 cups unsalted butter (3 sticks)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 12 oz. jar seedless red raspberry jam
  • Powdered sugar for sprinkling


  1. Preheat oven to 350.
  2. Using the paddle attachment, mix the butter and sugar until just combined.
  3. Add vanilla.
  4. In a medium bowl, sift together the flour, and salt. Add slowly to the butter mixture and mix on low until the ingredients start to come together.
  5. Shape the dough into a flat disk, wrap in plastic wrap, and chill for 20 minutes.
  6. Roll dough to 3/8 – 1/2 inch thickness. Use your favorite cookie cutters or cookie stamps (I use the Williams-Sonoma Thumbprint Cookie Stamp Set of 3).
  7. Place cookies on cookie sheet using a silicone baking mat or parchment paper (I prefer the mats). FREEZE FOR 10 MINUTES BEFORE BAKING!
  8. Bake for 21-22 minutes. You may need to push the centers back down a bit if using the cookie stamps. Let cool.
  9. Using a plastic bag or piping bag, pipe jam into the centers of cookies. Dust with powdered sugar.
  10. ENJOY!!