Opis
Delicious raspberry shortbread thumbprint cookies with a sweet jam filling.
Składniki
Skala
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, stirring until combined.
- Shape the dough into small balls and place them on a baking sheet.
- Make an indent in the center of each ball using your thumb.
- Fill the indent with raspberry jam.
- Bake for 15-20 minutes until the edges are lightly golden.
- Let cookies cool on a wire rack.
Uwagi
- Store cookies in an airtight container.
- Use any fruit jam of your choice.
- Adjust sweetness by adding more or less sugar.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 20 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 6g
- Sód: 50mg
- Kwasy: 7g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 14g
- Włókno: 0g
- Białko: 1g
- Cholesterol: 15mg
Słowa kluczowe: raspberry shortbread thumbprint cookies