Save The kitchen window was cracked open one Sunday afternoon when I decided to try jamming thumbprints into shortbread rounds instead of the usual chocolate chip routine. I had half a jar of raspberry preserves left over from breakfast scones, and the idea of marrying that bright tartness with buttery crumble felt too good to ignore. The dough came together fast, almost suspiciously easy, and when I pulled the first tray from the oven, the jam had bubbled into glossy red pools that smelled like summer and sugar. My neighbor wandered over following the scent, and we ended up sitting on the back steps with warm cookies and cold milk. That was the afternoon these became a staple.
I once brought a tin of these to a potluck where everyone else had store-bought desserts, and by the end of the night, people were asking if I sold them. One friend admitted she ate four in a row while pretending to help clean up. There is something about the swirl of jam catching the light that makes them irresistible, and the buttery crumble melts so cleanly on your tongue that it is hard to stop at one. I have made them for book clubs, birthday mornings, and quiet evenings when I just wanted the house to smell like warmth. They never disappoint.
Ingredients
- Unsalted butter (1 cup, softened): The backbone of shortbread, it needs to be truly soft so it creams easily with the sugar and creates that melt-in-your-mouth texture.
- Powdered sugar (1/2 cup): Gives a finer, more delicate crumb than granulated sugar and helps the cookies stay tender instead of crunchy all the way through.
- Vanilla extract (1 teaspoon): A small pour that deepens the buttery flavor and makes the whole kitchen smell like a bakery.
- All-purpose flour (2 cups): The structure, but do not overwork it or the cookies will turn tough instead of crumbly.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and bring out the raspberry brightness.
- Raspberry jam or preserves (1/3 cup): Look for one with visible seeds and real fruit, it makes all the difference in flavor and texture.
- Granulated sugar (2 tablespoons, optional): A final sparkle on top that catches the light and adds a tiny crunch.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line two baking sheets with parchment paper so nothing sticks and cleanup stays easy. This is the moment to clear your counter and take a breath.
- Cream the butter and sugar:
- Beat the softened butter and powdered sugar together with an electric mixer until the mixture turns pale and fluffy, about 2 to 3 minutes. You will see it lighten in color and gain volume, that is when you know it is ready.
- Add vanilla:
- Pour in the vanilla extract and mix just until it disappears into the batter. The smell at this stage is already worth it.
- Combine the dry ingredients:
- Whisk the flour and salt together in a separate bowl, then add it gradually to the creamed butter mixture. Mix only until the dough comes together, overworking will make it dense instead of tender.
- Shape and chill:
- Turn the dough out onto a lightly floured surface and shape it into a log about 1.5 inches across, then wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the butter so the cookies hold their shape in the oven.
- Slice the dough:
- Use a sharp knife to cut the chilled log into rounds about 1/4 inch thick, then arrange them on the prepared baking sheets with an inch of space between each. They will spread just a little, but not much.
- Create the wells:
- Press the back of a teaspoon gently into the center of each round to form a small indentation. Do not press all the way through, just enough to hold the jam.
- Fill with jam:
- Spoon about half a teaspoon of raspberry jam into each well, resisting the urge to overfill or it will bubble over and burn on the pan. A little restraint goes a long way here.
- Bake:
- Slide the trays into the oven and bake for 12 to 15 minutes, until the edges turn a light golden brown and the jam is bubbling softly. The centers will still look pale, and that is perfect.
- Cool:
- Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely. They will crisp up as they cool and the jam will set into glossy jewels.
- Dust and serve:
- Once fully cooled, dust with granulated sugar if you want a little extra sparkle. They are ready to eat, stack, or pack into tins for gifting.
Save There was a rainy Thursday when I packed a dozen of these into a cardboard box tied with kitchen twine and left them on my sister's porch with no note. She texted me an hour later with a photo of crumbs and an empty box, saying she knew it was me because nobody else makes cookies that taste like kindness. I think that is what these are, small edible gestures that say more than words. They have become my go-to whenever I want to show up with something that feels like a hug in cookie form.
Choosing Your Jam
Raspberry is classic, but I have swirled in apricot, blackberry, and even a spiced fig preserve when I was feeling adventurous. The key is to pick something with body, thin jams will run and soak into the dough instead of sitting in glossy pools. I have learned to avoid overly sweet commercial spreads and reach for preserves with visible fruit and a bit of tartness. The contrast between buttery shortbread and bright fruit is what makes each bite sing, so do not settle for anything bland.
Storage and Gifting
These cookies keep beautifully in an airtight container at room temperature for up to a week, though they rarely last that long in my house. I have packed them in mason jars, vintage tins, and simple wax paper bags tied with ribbon, and every version feels special. If you are giving them as gifts, tuck a small card inside with the flavor of jam you used and maybe a line about why you thought of the person. It turns a dozen cookies into something memorable.
Little Tweaks That Make a Difference
A pinch of lemon zest folded into the dough adds a subtle brightness that plays beautifully with the raspberry, and a tiny drizzle of almond extract in place of some of the vanilla gives an almost marzipan-like undertone. I have also rolled the edges of the dough log in coarse sugar before slicing, which creates a sparkly crust that catches the light. These are small moves, but they elevate the cookies from everyday to something that feels considered and special.
- Try swapping half the all-purpose flour for almond flour for a nuttier, more delicate crumb.
- Brush the tops with a light egg wash before baking if you want a glossy finish.
- Freeze the shaped dough log for up to three months and slice off rounds whenever a craving hits.
Save Every time I pull a batch from the oven and see those ruby swirls set into golden rounds, I am reminded that the best recipes are the ones that feel like home no matter where you are. Make these once, and they will become part of your repertoire, the kind of thing you bake without thinking when you want to fill your kitchen with warmth and your people with joy.
Recipe Q&A
- → Can I use different fruit preserves?
Absolutely. While raspberry provides a classic tart-sweet balance, strawberry, apricot, blackberry, or cherry preserves all work beautifully. Choose high-quality fruit preserves with pieces of fruit for the best texture and flavor.
- → Why must I refrigerate the dough?
Chilling firms the buttery dough, making it much easier to slice into neat rounds without losing shape. This 30-minute rest also allows flour to fully hydrate, resulting in more tender cookies with better texture.
- → How do I know when they're done baking?
Look for lightly golden brown edges—the centers should still appear pale and slightly soft. They'll continue setting as they cool on the baking sheet. Overbaking leads to dry, crumbly cookies rather than melt-in-your-mouth texture.
- → Can I freeze the dough?
Yes. Wrap the log tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking. You can also slice frozen rounds and bake directly, adding 1-2 minutes to baking time.
- → Why did my jam overflow during baking?
Overfilling the indentations causes jam to bubble over. Use just ½ teaspoon per cookie and create a deep but not too-wide well. If jam does spill, it's edible but may affect appearance. A small piping bag helps control placement.
- → Can I make these without an electric mixer?
Certainly. Cream the butter and sugar by hand using a wooden spoon, though it will take longer—about 5-7 minutes of vigorous beating to achieve the light, fluffy texture needed for tender shortbread.