Raspberry Lemon Shortbread (Printable)
Buttery lemon shortbread sandwiches filled with tangy raspberry jam—crumbly, zesty, teatime-perfect.
# What You’ll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - Zest of 1 large lemon
04 - 1/2 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Filling & Garnish
07 - 1/3 cup raspberry jam or seedless preserves
08 - 2 teaspoons fresh lemon juice
09 - Powdered sugar for dusting (optional)
# Directions:
01 - In a large mixing bowl, beat the softened butter with the powdered sugar using an electric mixer until the mixture is light and creamy, about 2 minutes.
02 - Add the lemon zest and vanilla extract, blending until fully incorporated.
03 - Sift together the flour and salt. Gradually mix into the butter mixture on low speed until just combined and the dough forms.
04 - Divide the dough in half. Shape each into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll out one dough disc at a time to 1/4-inch thickness. Cut into rounds with a 2-inch cookie cutter, placing half on baking sheets.
07 - With a smaller cutter, remove the centers from half of the cookies. These will be the tops for sandwiching.
08 - Bake cookies for 11 to 13 minutes or until the edges are just golden. Transfer to a wire rack and cool completely.
09 - Stir the lemon juice into the raspberry jam until smooth.
10 - Spread about 1/2 teaspoon of jam mixture on the flat side of each solid cookie. Gently top with a cookie featuring the cut-out center to form a sandwich. Dust with powdered sugar if desired.
# Expert Suggestions:
01 -
- Your friends will marvel at the pretty jam centers—but only you will know how easy they were to make.
- The lemony shortbread melts instantly on your tongue, and the tart raspberry keeps each bite balanced instead of overly sweet.
02 -
- Skip chilling and your cookies will spread way too much—I learned that after my first batch all merged into one.
- If your dough gets sticky, stick it back in the fridge for a few minutes before rolling again; warmth is the enemy of sharp shapes.
03 -
- Sift the powdered sugar and flour for cookies so tender they practically melt if you look at them funny.
- Lemon zest straight from the fruit is best; bottled juice just isn’t the same here.