Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam or preserves
- Additional powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour, mixing until just combined.
- Shape dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or a spoon to create a small indentation in each cookie. Fill with raspberry jam.
- Bake for 12-15 minutes until cookies are set and lightly golden.
- Allow cookies to cool slightly, then roll in powdered sugar to coat generously. Let cool completely before serving.
Notes
- Ensure butter is softened for easy mixing.
- Use high-quality raspberry jam for the best flavor.
- Cookies can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 80 Kcal
- Sugar: 5g
- Sodium: 20mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 10mg
