Monday, April 28, 2014

Vanilla Raspberry Shortbread Cookies

1 cup room temperature salted butter
2 cups unbleached all purpose four
3 tsps. vanilla extract
2/3 cup granulated sugar
1/4 cup seedless raspberry preserves
1 tbsp. granulated sugar
Yields: Approx. 38 Cookies
Step 1: Cream butter, sugar and vanilla extract in your mixer with the paddle attachment for 2 minutes. Slowly incorporate the flour 1 cup at a time, until dough comes together.
Step 2: Pre-heat your oven to 350 degrees.  Using a small ice cream/cookie scoop (or a tablespoon) and roll cookies into 1 inch balls placing them on a cookie sheet lined with parchment paper about 2 inches apart. 
Step 3: Press down with your finger into the center of each cookie dough ball, then place 1/4 teaspoon of the raspberry preserves into the center.  Then sprinkle with granulated sugar. 

Step 4: Bake for 11-13 minutes, let set for 3 minutes before removing onto a cooling rack.  Enjoy they are delicious and remind me of a cookie I used to get from my hometown bakery.

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