Description
These Raspberry Rose Shortbread Cookies are delicate, buttery, and lightly floral with a hint of rose. Filled with sweet raspberry jam, they offer a beautiful balance of flavors and are perfect for elegant desserts, tea time, or special occasions.
Ingredients
Scale
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp rose water
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
- Dried rose petals (optional, for garnish)
Instructions
Instructions
- Preheat oven: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: Beat butter and powdered sugar until smooth and creamy.
- Add flavoring: Mix in rose water and vanilla extract.
- Combine dry ingredients: Gradually add flour and salt until a soft dough forms.
- Shape cookies: Roll dough into small balls and flatten slightly, or use cookie cutters for shapes.
- Add jam: Make a small indentation in the center and fill with raspberry jam.
- Bake: Bake for 12–15 minutes until edges are just lightly golden.
- Cool: Let cookies cool completely before serving.
- Garnish: Sprinkle with dried rose petals if desired.
Notes
Use rose water sparingly as it can be strong. Chill dough if it becomes too soft. These cookies pair beautifully with tea and can be stored in an airtight container for several days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry cookies, rose cookies, shortbread cookies, floral dessert, tea cookies
