Description
These Raspberry Rose Shortbread Cookies are buttery, delicate, and lightly floral. Topped with raspberry jam and a hint of rose, they are elegant treats perfect for tea time, gifts, or special occasions.
Ingredients
Scale
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar, plus extra for sprinkling
- 1/2 tsp rose water (optional, adjust to taste)
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
Instructions
Instructions
- Preheat oven: Preheat to 325°F (163°C) and line a baking sheet with parchment paper.
- Cream butter & sugar: In a large bowl, beat butter and 2/3 cup sugar until light and fluffy. Mix in rose water and salt.
- Gradually add flour, mixing until a soft dough forms.
- Shape cookies: Roll dough into 1-inch balls and place on prepared baking sheet. Flatten slightly and use a thumb or back of a spoon to make an indentation in the center.
- Fill each indentation with about 1/2 tsp raspberry jam. Optionally, sprinkle edges lightly with sugar.
- Bake: Bake 15–18 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use high-quality raspberry jam for best flavor. Rose water is potent; start with 1/2 tsp if you prefer a subtle floral note. Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: raspberry rose shortbread cookies, floral cookies, jam cookies, tea time cookies