Description
Buttery, tender cookies filled with a sweet raspberry jam center and topped with a crunchy crumble. These irresistible treats combine the richness of shortbread with a burst of fruity flavor.
Ingredients
Scale
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Raspberry Jam Filling:
- 1/2 cup seedless raspberry jam
- For the Crumble Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in egg yolk and vanilla extract until combined.
- Gradually add flour and salt, mixing until a soft dough forms. Do not overmix.
- Scoop tablespoon-sized balls of dough and place on prepared baking sheet about 2 inches apart.
- Make an indentation in the center of each cookie with your thumb or the back of a teaspoon.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- In a small bowl, combine crumble ingredients: flour, sugar, and cold butter. Use a fork or pastry cutter to blend until mixture resembles coarse crumbs.
- Sprinkle crumble topping over each cookie, covering the jam slightly.
- Bake for 12-15 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use seedless raspberry jam to avoid hard seeds in the filling. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Calories: 180
- Sugar: 11g
- Fat: 10g
- Carbohydrates: 22g
- Protein: 2g