Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- Gradually add the flour and salt, stirring until a soft dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Create an indentation in the center of each ball with your thumb or the back of a spoon.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure butter is at room temperature for easier mixing. Keep an eye on the cookies to avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg