Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Step 3: Gradually add the flour and salt to the butter mixture, mixing until just combined.
- Step 4: Divide the dough into two equal portions. Roll each portion into a log about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Step 5: Once chilled, remove the dough from the refrigerator and unwrap. Use a sharp knife to slice each log into 1/4-inch thick rounds.
- Step 6: Place the cookie rounds on the prepared baking sheet, leaving space between each cookie.
- Step 7: Using a teaspoon, create a small indentation in the center of each cookie. Fill each indentation with a small amount of raspberry jam.
- Step 8: Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a variation, try using different fruit jams. Store cookies in an airtight container for up to a week.