Description
Delightful raspberry Christmas cookies filled with sweet jam.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Shape dough into small balls.
- Place on ungreased baking sheets.
- Use your thumb or a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Use high-quality raspberry jam for the best flavor.
- Do not overbake the cookies, as they will become dry.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg