These Raspberry Cookies are a delightful combination of buttery cookie dough and sweet, tangy raspberry preserves. Perfect for a tea party, holiday platter, or a simple dessert indulgence!
Ingredients (Makes 24 cookies)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the Dough:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla and almond extracts.
- Gradually add the flour and salt, mixing just until a dough forms.
- Shape the Cookies:
- Scoop out 1-tablespoon portions of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a spoon to create a small indent in the center of each ball.
- Add the Raspberry Filling:
- Spoon about 1/2 teaspoon of raspberry preserves into each indent.
- Bake:
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Finish with Powdered Sugar:
- Dust the cooled cookies with powdered sugar if desired, and serve!
Tips
- Preserve Choice: Use high-quality raspberry preserves for the best flavor, or swap for other jams like apricot or strawberry.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Thaw before adding jam and baking.
Nutrition Information (Per Cookie)
- Calories: 115 kcal
- Carbohydrates: 13g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 20mg
- Sugar: 6g
- Fiber: 0g
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