Raspberry Jam Drops
Delightful buttery cookies filled with sweet raspberry jam, perfect for family gatherings or an afternoon treat.
Ingredients
Main ingredients
- ½ cup unsalted butter, softened Ensure butter is softened but not melted for best texture.
- ½ cup caster sugar Adjust sweetness as desired.
- 1 medium egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour Substitute with gluten-free flour if needed.
- ½ cup raspberry jam (seedless or homemade) Fresh or homemade jam recommended for intense flavor.
Optional ingredients
- 1 tsp lemon zest For a citrusy twist.
- ½ tsp almond extract Optional for flavor variation.
- Powdered sugar for dusting powdered sugar Optional for finishing touch.
Instructions
Preparation
- In a large bowl, beat the softened butter and caster sugar together until pale and fluffy.
- Mix in the egg and vanilla extract until the mixture is smooth and well combined.
- Gradually add the flour to the mixture, stirring until a soft dough forms. If desired, add lemon zest or almond extract for added flavor.
- Cover the dough with plastic wrap and refrigerate for 20 to 30 minutes to firm it up.
Baking
- Preheat your oven to 350°F (175°C).
- Roll tablespoon-sized portions of dough into balls and place them on a lined baking sheet.
- Using your thumb or the back of a spoon, press into the center of each ball to create a well.
- Spoon about ½ teaspoon of raspberry jam into each indentation.
- Bake the cookies in the preheated oven for 12 to 15 minutes, or until lightly golden.
- Remove the cookies from the oven and let them cool on a wire rack. Dust with powdered sugar before serving if desired.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze them for up to three months.
Nutrition
Serving: 1gCalories: 85kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 30mgSugar: 4g