Sunday, January 6, 2013

Raspberry Shortbread Cookies

Cookies are a big thing around my house during Christmas time. I love baking them and having them around. So much so, I eat one or two before breakfast with my coffee. Hence the few pounds I gained which I am working on getting rid off for a week now. 

Raspberry Shortbread Cookies are my absolute favorite. I intentionally make 2 batches for myself... Yes, selfish I know. But they are THAT GOOD! I baked these a day before our Christmas Eve dinner. I just got a moment of my day to share them with y'all.

This recipe is from Very Best and it is called Shortbread Hearts. These cookies are actually Valentine's cookies but as always, I make modifications and decided Christmas deserved a little taste of raspberry.

Raspberry Shortbread Cookies (adapted from Very Best
1 cup butter (softened)
2/3 cup granulated sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup raspberry jam 

Beat butter, granulated sugar, and vanilla extract in a large mixing bowl until creamy. Gradually beat in flour. Cover and refrigerate for 1 hour. 

Preheat oven to 350 degrees. I used Pampered Chef Cookie Presser. I love this little gadget. I got it a couple of years ago and since, I like to shape the shortbread dough into a flower. 

Place the dough into the tube. I chose the disk #1. If you don't have a cookie presser, shape dough into 1-inch balls and place (or press) 2 inches apart on ungreased baking sheets. If you shaped dough into balls, press thumb into tops. Fill each depression (or middle of flower) with 1/4 teaspoon of jam. I prefer to use Smucker's sugar free raspberry preserves. 

Bake for 12-14 minutes or until edges are lightly brown. The recipe instructs 14-16 minutes, but I recommend 12-14. When I first baked the cookies, some of were slightly burned by 13 minutes. Choose your time wisely according to your oven settings. Cool cookies on baking sheets for 2 minutes. Remove to wire racks to cool completely. 


I hope the first week of 2013 treated you well! 

Happy Baking!

Word of Encouragement:
Like newborn infants, long for the pure spiritual milk, that by it you may grow up into salvation - if indeed you have tasted that the Lord is good.
1 Peter 2:2,3 (ESV)


  1. Mmm, I can see why you make two batches for yourself! I love the raspberry and shortbread combination!

    1. They are so addicting. Thanks for stopping by!

  2. Hi Michelle,
    These look delicious. I love shortbread cookies, I'm going to have to try these. Thanks so much for stopping by Adorned From Above.
    Have a great week.

  3. WOW!!! I have been looking at your recipes for a good while this morning. You have picture perfect bakes. I just don't see how you do it. They are beautiful and delicious looking too.