Raspberry Lemon Shortbread

Raspberry Lemon Shortbread

I love shortbread cookies.  I adapted these from What’s Cookin’ Chicago, and they are the perfect cookie for a tea party, bridal shower, or baby shower.  A lovely and basic shortbread is dressed up with a little lemon zest, and then filled with raspberry preserves.  This is a simple, easy cookie that is sure to be a crowd pleaser.

1 cup butter, softened
1/3 cup white sugar
1/2 teaspoon juice
the zest of one lemon
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners’ sugar
2 teaspoons lemon juice


Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet or baking sheet with parchment paper; set aside.
In a medium bowl, cream together butter and white sugar until smooth. Mix in the lemon juice and zest. Mix in flour until dough comes together.
Roll dough into small balls, about the size of a quarter and place on your prepared cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Be careful not to add too much preserves – a little goes a long way!
Bake for 10-12 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners’ sugar and lemon juice until smooth. Drizzle lightly over warm cookies.

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