Raspberry Jam Shortbread Cookies

by Elisa Pecorari

Raspberry Jam Shortbread Cookies

Looking for a fun and delicious way to spend time with your loved ones at home?

Raspberry Jam Shortbread Cookies are a classic treat that are perfect for any occasion, from sharing with friends and family to enjoying as a sweet treat on your own. Our recipe uses high-quality ingredients like butter, flour, and raspberry jam to create a mouth-watering combination of flavors that is sure to satisfy your sweet tooth.

But what really sets our recipe apart is the use of our non-stick bakeware and kitchen tool, which make the baking process a breeze. Our bakeware ensures that your cookies will come out perfectly every time, without sticking to the pan or burning on the bottom. Meanwhile, our kitchen tool makes it easy to mix and shape your dough, so you can focus on having fun and creating delicious treats with your loved ones.

Not only is baking a fun and engaging activity to do at home, but it's also a great way to create memories and bond with your loved ones. And with our Raspberry Jam Shortbread Cookies recipe, you can be sure that everyone will love the delicious results. So why not give it a try and see for yourself why this recipe is the perfect way to spoil your loved ones with a sweet and satisfying treat?

Here's what you need...

  • Insulated Cookie Sheet 16” (OR Carbon Steel Insulated Cookie Sheet, Commercial Grade Natural Pure Aluminum Cookie Sheet Extra Thick)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin
  • Reusable Piping Bag and Tips
  • Set of 3 Scalloped Cookie Cutters


  1. 1 cup butter, soft
  2. ½ cup icing sugar
  3. 1 teaspoon pure vanilla extract
  4. ¼ teaspoon salt
  5. 2 cups all-purpose flour
  6. 1-2 tablespoons confectioners' sugar
  7. ⅓ cup raspberry jam


Make the Shortbread Cookies:
  1. In a large bowl, mix the butter and sugar together until soft, whisk or use an electric mix for a few minutes 
  2. Add vanilla and salt in the bowl and beat everything together. Gradually add flour, and mix until it forms into a dough mass.
  3. Turn the dough into a ball, and then shape it into a flat circle (not to flat). Cover it with plastic cling wrap, and leave it to chill in the fridge for half an hour.
  4. Preheat the oven to 350 F, and line a baking sheet pan with parchment paper.
  5. Once chilled, dust a clean surface with flour, and place the dough on top. With a rolling pin, roll out the dough until it is ¼-inch thick. Use a spoon (to shape it out into a star or heart, by using the tip of the spoon to enlarge the sides of the small circular dough) or simply use a cookie-cutter of your preference to cut out the cookies. On half of the cookies, use a smaller cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes in the center and bake them as separate little shortbread cookies, or you can simply roll them together with the remaining dough. 
  6. Place the cookies on the lined baking sheet, and let it chill in the refrigerator for a few minutes.
  7. Bake the cookies for 10 minutes, or until the edges begin to brown. Allow the cookies to cool on the baking sheet for a few minutes, then transfer onto a cooking rack to cool. 
Assemble the Cookies: 
  1. Once the cookies have been baked, add a teaspoon of raspberry jam on top of the hole (cut out piece in the cookie), but only once it has set slightly. You can either use a spoon or a piping bag to pipe the jam into the cookie holes.
  2. Carefully place the tops of the cookies on the jammy bottoms. Keep in mind to avoid smudging anything on top. You can fill the open centers with more jam by using a piping bag if you wish.
  3. Last but not least, sprinkle some Confectioner's sugar on top of the cookies.

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