Description
Crisp, buttery cookies filled with a vibrant raspberry center, perfect for tea service or elegant desserts.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature
- 2/3 cup (130 g) granulated sugar
- 1 large egg yolk, room temperature
- 2 cups (250 g) all-purpose flour, sifted
- 1/4 teaspoon fine sea salt
- 1 cup (120 g) fresh raspberries
- 2 tablespoons (25 g) sugar (adjust to taste)
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (optional)
- 1/4 cup (30 g) powdered sugar, for dusting (optional)
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream the butter and granulated sugar until pale and fluffy, about 2–3 minutes. Add egg yolk and vanilla, mixing until smooth.
- Fold in the sifted flour and sea salt until a soft dough forms.
- Chill the dough for 20–30 minutes.
- Prepare the raspberry compote by simmering raspberries, sugar, and lemon juice over medium heat for 3–4 minutes. If too loose, whisk in cornstarch slurry and cook one minute more.
- Scoop tablespoon-sized balls of dough, create a well in each, and fill with raspberry compote.
- Bake for 12–15 minutes until edges are golden. Cool for 5 minutes before transferring to a rack.
Notes
For crisp edges, shape dough with cold hands and chill it longer if needed. Store in airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg