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pale buttery shortbread squares each topped with a jewel of raspberry preserves on a rustic slate board, in a wide horizontal shot, a sprig of mint and dusting of sugar nearby, soft natural light, shallow depth of field, landscape orientation

Raspberry Shortbread Gems

Melt-in-your-mouth shortbread squares with a shiny dot of raspberry.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 30 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup raspberry preserves

Method
 

  1. Cream the butter and powdered sugar until smooth, then mix in the vanilla.
  2. Add the flour and salt and mix just until a crumbly dough holds together.
  3. Press into a parchment-lined 9x9 pan and prick all over with a fork.
  4. Bake at 325F for 14 to 16 minutes until pale and barely golden at the edges.
  5. While warm, cut into small squares and press a tiny well into each, filling with raspberry preserves. Cool fully before lifting out.

Notes

Keep the oven low so the shortbread stays pale and tender.