# Components:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Filling & Topping
06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar for dusting, optional
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat softened butter with powdered sugar using electric mixer until light and fluffy, about 2-3 minutes.
03 - Mix in vanilla extract until well combined.
04 - Whisk flour and salt in separate bowl. Gradually add to creamed mixture, mixing until just combined. Avoid overworking dough.
05 - Turn dough onto lightly floured surface and shape into 1.5-inch diameter log. Wrap tightly in plastic wrap and refrigerate for 30 minutes until firm.
06 - Slice chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using back of teaspoon, make small indentation in center of each cookie.
08 - Spoon approximately 1/2 teaspoon raspberry jam into each indentation, taking care not to overfill.
09 - Bake for 12-15 minutes until edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.
