Ingredients
Equipment
Method
Instructions
- Prepare Your Station: First things first, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Cream Butter and Sugar: In a large mixing bowl, using either a stand mixer or a hand mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. Scrape down the sides of the bowl to make sure everything is incorporated. Add the egg yolk and beat until it’s just combined.
- Add the Flour: Turn the mixer down to its lowest speed and gradually add the all-purpose flour. Mix only until the flour is just incorporated and a soft dough forms. Be careful not to overmix, as this can make the shortbread tough.
- Chill the Dough (Recommended): This step is optional, but I highly recommend it. Wrap the dough in plastic wrap and chill it in the refrigerator for at least an hour. Chilling solidifies the butter, which helps prevent the cookies from spreading too much in the oven, ensuring a thicker, more tender cookie.
- Portion the Dough: Once chilled, use a small cookie scoop or a spoon to portion the dough into balls about ½ tablespoon in size. Roll them gently between your palms to smooth them out and arrange them about 2 inches apart on your prepared baking sheet.
- Make the Indent: Now for the fun part! Gently press your thumb into the center of each dough ball to create a small well. Alternatively, the back of a ½ teaspoon measuring spoon works perfectly for a uniform look. A little light grease on the spoon can prevent sticking.
- Fill with Jam: Carefully fill each indent with raspberry jam. My favorite trick is to spoon the jam into a small zip-top bag, snip a tiny corner off, and pipe it neatly into the wells. It’s so much cleaner and easier than using a spoon.
- Bake to Perfection: Bake the raspberry cookies for 9-11 minutes. You’re looking for the edges to be a very light golden brown. The centers will still look soft.
- Cool Completely: Let the cookies cool on the baking sheet for a couple of minutes to set up before transferring them to a wire rack to cool completely. They are delicate when warm!
Notes
Use butter softened to room temperature, not melted, for the best texture. Chilling the dough for at least an hour is crucial to prevent spreading. Use a small cookie scoop for uniform-sized cookies that bake evenly. Variations include using different jams like apricot or strawberry, adding vanilla or almond extract, rolling dough in chopped nuts, or adding a glaze after cooling.