Description
Delicious powdered sugar cookies filled with raspberry preserves, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves or fresh raspberries
- 1 cup powdered sugar, for dusting
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until fully combined. The dough should be soft but not sticky.
- Shape the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a tablespoon of dough and flatten it into a small disc in your palm. Place a small amount of raspberry preserves or a couple of fresh raspberries in the center. Carefully fold the dough around the filling, forming a ball, ensuring the filling is completely sealed inside. Place the cookies on the prepared baking sheet about an inch apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with Powdered Sugar: Once the cookies are completely cool, generously dust them with powdered sugar.
Notes
- Ensure the butter is softened for easy mixing, but not melted.
- Be gentle when sealing the raspberry filling inside the dough to prevent any leaks during baking.
- If using fresh raspberries, macerate them with a little sugar to enhance the sweetness and reduce tartness.
- Store cookies in an airtight container to keep them fresh for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie