Welcome to a haven of culinary inspiration, where the love for cooking meets creativity in the kitchen! Our collection is crafted to celebrate the joy of good food, offering a delightful blend of timeless classics and innovative recipes to suit every palate.
Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients
- 1 egg yolk
- 1 cup butter, COLD, diced small or grated
- 2 ½ cups all-purpose flour
- ½ cup raspberry jam
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ½ teaspoon vanilla extract
- Powdered sugar, for topping
Instructions
- In a large mixing bowl, beat together the cold butter, granulated sugar, and vanilla extract using an electric hand mixer until well combined.
- Add flour and salt. Continue mixing until the mixture has a sandy texture.
- Add the egg and egg yolk. Mix again until fully incorporated.
- Roll dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Using your finger or the back of a ½ teaspoon, make an indent in the center of each ball. Fill each indent with raspberry jam.
- Chill the tray of cookies in the fridge for 2–4 hours, or in the freezer for 1 hour.
- Preheat the oven to 350°F (175°C).
- Bake the cold cookies for 15–18 minutes, or until the edges are lightly golden.
- Remove from the oven and let them cool completely on a wire rack.
- Once cooled, dust with powdered sugar and serve.
Notes
- Keep the diced butter refrigerated until ready to use, so it remains very cold.
- Chilling the dough helps the cookies retain their shape while baking.
- A hand mixer is ideal for blending this thick shortbread-style dough.
