Raspberry Shortbread Cookies
These Raspberry Shortbread Cookies are very simple to make and are similar to a thumbprint cookie. They are terrific around the holidays, but are great at anytime of year too. The flavor can easily be changed by trading out the type of preserves that you use. I enjoy making them with strawberry and apricot preserves as well.
If you have never made shortbread cookies before, you are missing out! The classic fruit-flavor of raspberries combine with shortbread for a decadent treat.
Shortbread cookies have a distinct texture that some people love, and I know that they remind me of my childhood. These were the kind of cookies we would make in bulk and package up for sweet treats for friends and family.
Looking for some other great Holiday Recipes? Check these out!
Chocolate Candy Cane Cookies | Peppermint Hot Chocolate Balls | Peppermint Rice Krispie Treats
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What do I need to Make Raspberry Shortbread Cookies?
For the Cookies:
- Sugar
- Butter
- Vanilla Extract
- Eggs
- Flour
- Cornstarch
- Baking Powder
- Salt
- Raspberry Preserves
For the Icing:
How to Make Shortbread Cookies
One of my favorite things about these delicious cookies are that they are so easy to make! They come together quickly with just a few simple steps.
Step 1: Make the Cookie Dough
Start off by preheating the oven to 375 degrees Fahrenheit. Then, in a large bowl, beat the sugar and butter together with an electric mixer until well combined. Next, add in the eggs and vanilla and beat until well blended.
In a separate small bowl, combine flour, cornstarch, baking powder and salt together using a whisk. Slowly add the flour mixture to butter/sugar mixture and stir with a wooden spoon until well blended.
Step 2: Shape Shortbread Cookie Dough into Logs
Divide the dough in half. On a floured surface, roll each half of the dough into a 12 inch logs. Carefully place the logs 4 inches apart on a baking sheet lined with parchment paper.
Step 3: Add Raspberry Preserves and Bake
Make a ½ inch indentation with your finger down the center of the entire log. Fill the indentation with raspberry preserves. Place in the oven and bake on center rack at 375 degrees for 20 minutes or until edges are lightly browned. Remove logs from sheet and place them on a cutting board.
Step 4: Prepare the Cookie Icing
This can be done quickly while the cookies are in the oven. In a small bowl, combine powdered sugar, lemon juice, water and vanilla extract. Stir with a whisk until well blended. Then, drizzle icing over warm shortbread logs. Cut the logs diagonally into 1 inch pieces and allow to cool before completely separating them.
So Tell Me...
Have you ever made shortbread cookies? What is your favorite Christmas cookie to make? Do you enjoy holiday baking?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a great week!
Raspberry Shortbread Cookies
Ingredients
- ⅔ Cup Sugar
- 8 tablespoon Butter softened
- 2 teaspoon Vanilla Extract
- 2 Eggs
- 1 ¾ Cups Flour
- 3 tablespoon Cornstarch
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ Cup Raspberry Preserves
For Icing:
- ¾ Cup Powdered Sugar
- 2 teaspoon Lemon Juice
- 2 teaspoon Water
- ½ teaspoon Vanilla Extract
Instructions
- For Cookies:
- Preheat oven to 375 degrees
- In a large bowl, beat the sugar and butter together with an electric mixer until well-blended.
- Next, add the eggs and vanilla, beat until well-blended
- In a separate small bowl, combine flour, cornstarch, baking powder & salt and whisk together until combined
- Slowly add flour mixture to butter/sugar mixture, stirring with a wooden spoon until well blended (the dough will be tacky).
- Divide dough in half
- On a floured surface, roll dough into 12 inch long logs
- Place the logs 4 inches apart on a baking sheet that is lined with parchment paper
- Make ½ inch deep indentation with finger on the entire length of the dough log
- Fill the indentation with the raspberry preserves
- Bake at 375 degrees for approximately 20 minutes or until lightly browned
- Remove logs to cutting board
For Icing:
- Combine powdered sugar, lemon juice, water, & vanilla extract
- Stir with a whisk until well blended
- Drizzle frosting over warm logs
- Cut logs diagonally and allow to cool
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