Description
Buttery, melt-in-your-mouth cookies filled with sweet raspberry preserves and a hint of vanilla. These soft, tender treats are perfect for breakfast or dessert!
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup powdered sugar
1 egg
1 tbsp vanilla extract
1/2 cup raspberry preserves
Instructions
Preheat oven to 350°F (180°C)
In a bowl, mix flour, baking powder, and salt
In another bowl, cream butter and powdered sugar until smooth
Add egg and vanilla, beat well
Gradually add dry ingredients to the wet mixture
Chill dough for 30 minutes
Roll into 1-inch balls
Place on baking sheets and flatten slightly
Refrigerate 10 minutes
Bake for 12-15 minutes until golden
Cool completely before serving
Notes
For alcohol-free raspberry preserves, check labels to avoid products with wine
Store in an airtight container at room temperature for up to 3 days
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 20mg