Get ready to tantalize your taste buds with the most irresistible cookie sensation that will transform your ordinary baking routine into a gourmet experience! These Orange Raspberry Shortbread Cookies are not just a treat; they're a delightful journey of citrusy brightness and sweet raspberry indulgence that will make your kitchen smell like a bakery paradise. Imagine a buttery, crumbly shortbread base infused with zesty orange and crowned with a vibrant raspberry jewel – these cookies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Stir in the orange zest until evenly distributed throughout the dough. The zest will add a refreshing citrus flavor to your cookies.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a measuring spoon, create a small indentation in the center of each dough ball. This will hold the raspberry jam.
- Fill each indentation with about 1/2 teaspoon of raspberry jam, ensuring not to overfill, as the jam may spill over while baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, the cookies can be dusted with additional powdered sugar for a decorative touch, if desired. Enjoy your delicious Orange Raspberry Shortbread Cookies!
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the shortbread tender and delicate.
- Uniform Size: Use a cookie scoop or tablespoon to create evenly sized cookies for consistent baking.
- Jam Technique: Create a gentle indentation, not too deep, to prevent jam from leaking during baking.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for a few minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days to maintain freshness.
- Make Ahead: You can prepare the dough in advance and refrigerate for up to 2 days before baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
