Buttery Raspberry Cookies (Print Version)

# Ingredients:

01 - Soft, unsalted butter (180g).
02 - Icing sugar (70g).
03 - Vanilla bean paste or vanilla extract (1/2 teaspoon).
04 - Plain flour (190g).
05 - Cornstarch or custard powder (20g).
06 - A pinch of salt (1/4 teaspoon).
07 - White sugar for coating.
08 - Raspberry jam or any other jam you like (about 130g).

# Instructions:

01 - Heat your oven to 325°F/165°C and get your baking trays ready with parchment paper.
02 - Beat the butter, icing sugar, and vanilla together until it’s fluffy and looks pale. An electric mixer works best.
03 - Toss in the flour, cornstarch, and salt. Mix gently until everything sticks together. It will feel soft.
04 - Measure about a tablespoon (18g) of dough for each ball, coat them in sugar, flatten into pucks, and press a dent in the center.
05 - Spoon jam into each dent, but don’t go overboard.
06 - Cook for 13-14 minutes, just until the edges look set and the jam starts bubbling a bit. Let them cool on the sheet completely.

# Notes:

01 - Keep these yummy treats fresh for up to a week at room temperature.
02 - You can freeze the dough in advance if needed.
03 - Makes two dozen cookies, enough to fit on a half-sheet pan.

Back