Raspberry Shortbread Cookies with Vanilla Drizzle
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam or preserves
For the Vanilla Drizzle:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract, then gradually add the flour, blending until a soft dough forms.
Step 2: Shape and Fill the Cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press your thumb into the center of each ball to create an indentation.
- Fill each indentation with a small amount of raspberry jam.
Step 3: Bake the Cookies
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 4: Add the Vanilla Drizzle
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth, adjusting with milk as needed to achieve a drizzle consistency.
- Drizzle the icing over the cooled cookies using a spoon or piping bag.
- Allow the drizzle to set before serving or storing in an airtight container.
Variations & Tips
- Flavor Variations: Try using strawberry or apricot preserves instead of raspberry for a different fruit flavor.
- Citrus Twist: Add a bit of lemon zest to the dough for a fresh, citrusy note.
- Festive Toppings: Sprinkle finely chopped nuts or decorative sugar over the cookies before baking.
- Quick Version: If short on time, use store-bought shortbread and simply add jam and drizzle.
These Raspberry Shortbread Cookies are a delicate and flavorful treat, perfect for any occasion!