Description
These golden buttery biscuits filled with raspberry jam are perfect for tea time or any festive occasion. The shortbread-like dough melts in your mouth, and the sweet-tart raspberry jam adds a bright pop of flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
- 1/4 cup powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg yolks and vanilla extract; beat until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed just until a soft dough forms. Do not overmix.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a round measuring spoon, make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
Notes
For a twist, try using apricot or strawberry jam instead of raspberry. Ensure the butter is properly softened for the best texture. The biscuits can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g