Pin it The kitchen window was cracked open one Saturday morning, letting in cool air that smelled faintly of rain. I was pulling butter from the fridge when my neighbor leaned over the fence and asked what I was baking. When I told her raspberry swirl shortbread, she said her grandmother used to make something similar every Christmas. That conversation stuck with me, and now every time I bake these, I think about how recipes travel through kitchens and over fences, collecting stories along the way.
I once brought a tin of these to a book club meeting, thinking they were too plain to impress. Within ten minutes, someone asked if I had the recipe written down. Another person mentioned she hadnt had shortbread this good since a trip to Edinburgh. It was the jam, I think, that surprised everyone, the way it softened the buttery crumb and added just enough brightness to make the cookie feel complete.
Ingredients
- Unsalted butter (softened): This is the backbone of shortbread, so use good quality butter and let it sit at room temperature until your finger leaves a dent when you press it.
- Powdered sugar: It dissolves faster than granulated and gives the dough a smoother, more delicate texture that melts beautifully in your mouth.
- Vanilla extract: A teaspoon is all you need to add warmth without overpowering the buttery flavor.
- All-purpose flour: Measure it carefully, spooning it into the cup and leveling off, so the dough doesnt turn dry or crumbly.
- Salt: Just a pinch balances the sweetness and makes the butter taste richer.
- Raspberry jam or preserves: I prefer preserves with visible seeds because they hold their shape better and taste more vibrant after baking.
- Granulated sugar (optional): A light dusting at the end adds a gentle sparkle and a hint of extra sweetness.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup easier.
- Cream the butter and sugar:
- Beat the softened butter and powdered sugar with an electric mixer until the mixture turns pale and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through so everything blends evenly.
- Add vanilla:
- Pour in the vanilla extract and mix until its fully incorporated. The kitchen will start to smell like a bakery at this point.
- Mix in the flour and salt:
- Whisk the flour and salt together in a separate bowl, then add it to the butter mixture in two or three additions, mixing just until the dough comes together. Overmixing makes the cookies tough, so stop as soon as you dont see loose flour.
- Shape and chill the dough:
- Turn the dough out onto a lightly floured surface and shape it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to slice cleanly.
- Slice the dough:
- Unwrap the chilled log and use a sharp knife to cut it into rounds about 1/4 inch thick. Try to keep the slices even so they bake at the same rate.
- Create the indentations:
- Arrange the rounds on your prepared baking sheets, leaving about an inch between each one. Press the back of a teaspoon gently into the center of each cookie to make a small well.
- Fill with jam:
- Spoon about half a teaspoon of raspberry jam into each indentation. Dont overfill or the jam will bubble over and stick to the pan.
- Bake:
- Slide the sheets into the oven and bake for 12 to 15 minutes, until the edges turn light golden. The centers will still look pale and soft.
- Cool:
- Let the cookies sit on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack. They crisp up beautifully as they cool.
- Dust with sugar:
- Once theyre completely cool, dust the tops lightly with granulated sugar if you want a little extra sparkle.
Pin it My daughter once asked if we could make these for her teacher, and we spent an afternoon together rolling dough, pressing thumbprints, and carefully spooning jam into each little well. She was so proud when we tied the tin with a ribbon, and I realized these cookies had become more than a recipe, they were a reason to slow down and do something kind together.
How to Store and Freeze
These cookies keep beautifully in an airtight container at room temperature for up to a week, and the jam stays soft without making the shortbread soggy. If you want to freeze them, layer the baked and cooled cookies between sheets of parchment paper in a freezer-safe container, and theyll stay fresh for up to three months. You can also freeze the unbaked dough log, wrapped tightly in plastic and foil, then slice and bake straight from the freezer, adding a minute or two to the baking time.
Flavor Variations to Try
Swapping the raspberry jam for apricot, strawberry, or even lemon curd changes the whole personality of the cookie without any extra effort. I once added a pinch of lemon zest to the dough and filled the centers with blueberry preserves, and it tasted like summer in a single bite. If you want a richer flavor, try mixing a tablespoon of almond extract into the dough or sprinkling finely chopped pistachios on top before baking.
Serving Suggestions
These cookies shine at afternoon tea, tucked next to a pot of Earl Grey or a mug of strong coffee. They also make thoughtful homemade gifts when packed in a pretty tin or wrapped in cellophane with a ribbon. I like to arrange them on a plate with fresh berries and a small bowl of clotted cream for a simple but impressive dessert.
- Serve them slightly warm if you want the jam to be extra soft and fragrant.
- Pair with a glass of cold milk for a nostalgic after-school snack.
- Stack them in a glass jar on the counter and watch how quickly they disappear.
Pin it Theres something quietly satisfying about pulling a tray of these from the oven and watching the jam glisten as it cools. I hope they fill your kitchen with the same warmth and simple joy theyve brought to mine.
Recipe Questions & Answers
- → Can I use a different jam flavor?
Yes, substitute raspberry jam with strawberry, apricot, blueberry, or any fruit preserve you prefer for different flavor combinations.
- → How do I prevent the jam from overflowing during baking?
Use only 1/2 teaspoon of jam per cookie and avoid overfilling the indentation. The jam will spread slightly as it bakes, so less is more.
- → Can I freeze the dough for later use?
Yes, wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before slicing and baking.
- → Why do my cookies spread too much?
Ensure the dough is properly chilled for at least 30 minutes. Warm dough spreads excessively during baking, affecting texture and shape.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to 1 week. Layer with parchment paper to prevent sticking from the jam.
- → Can I add lemon zest to the dough?
Yes, add a pinch of lemon zest when mixing the vanilla extract to complement the raspberry jam with a bright citrus note.