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raspberry jam filled shortbread

Raspberry Jam Filled Shortbread Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine Scottish
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 Rolling Pin
  • 2 Cookie cutter 2.5-inch round and 1-inch mini shape
  • 1 wire cooling rack
  • 1 Small saucepan
  • 1 pastry brush
  • 1 Fine mesh sieve optional

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour spooned and leveled
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup raspberry jam seedless preferred
  • 1 teaspoon lemon juice fresh
  • 2 tablespoon powdered sugar for dusting

Instructions
 

  • Cream the softened butter and granulated sugar in a mixing bowl with a mixer on medium speed until light and fluffy, about 2 minutes.
  • Whisk the egg and vanilla in a small bowl, then beat into the butter mixture until fully combined.
  • In a separate bowl whisk together the flour, baking powder, and salt, then add to the wet ingredients and mix on low just until a soft dough forms.
  • Divide the dough in half, flatten into disks, wrap, and chill for 30 minutes.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Stir the raspberry jam with lemon juice in a small saucepan over low heat just until loosened, then cool slightly.
  • On a lightly floured surface roll one dough disk to 1/4-inch thickness and cut out 24 rounds with the larger cutter, transferring to prepared sheets.
  • Roll the second dough disk to 1/4-inch thickness, cut out 24 rounds, then cut a small center shape from each to create the tops.
  • Bake cookies 10–12 minutes until edges are just turning pale golden, then cool on sheets 5 minutes before transferring to a wire rack.
  • Dust the cutout tops lightly with powdered sugar once cooled.
  • Warm the jam briefly if thick, then spread about 1 teaspoon onto each solid cookie base leaving a small border.
  • Place a dusted cutout top onto each jam-covered base and press gently to sandwich.

Notes

For the cleanest edges, keep the dough slightly chilled as you work and re-chill scraps before re-rolling to prevent spreading. If your kitchen is warm, assemble sandwiches in small batches so the jam doesn’t run. Seedless jam gives a smoother finish, but if using seeded jam, press it through a sieve for a neat look. Avoid overbaking; these should remain pale for a tender shortbread texture. Store assembled cookies in an airtight container at room temperature for up to 3 days or freeze the unfilled cookies for up to 2 months and sandwich with jam just before serving.
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