Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Scoop out small balls of dough and place them on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill the indentations with raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let them cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough if it’s too soft to handle. You can substitute raspberry jam with other fruit preserves or add a chocolate drizzle for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg