Raspberry Walnut Shortbread

Indulge in the buttery decadence of Raspberry Walnut Shortbread, a classic treat elevated with vibrant raspberry jam and the nutty crunch of finely chopped walnuts. These melt-in-your-mouth cookies start with a rich, tender shortbread base, made with creamy unsalted butter and a hint of vanilla for an irresistible aroma. Each cookie is carefully shaped with a thumbprint indentation, perfect for holding a dollop of luscious raspberry jam that adds a burst of fruity sweetness. Topped with a sprinkle of toasted walnuts, these cookies strike the perfect balance between sweet, nutty, and buttery. Ready in just 35 minutes, this easy-to-follow recipe yields 24 beautiful cookies, making them ideal for holiday cookie trays, afternoon tea, or as a thoughtful homemade gift. Their delicate texture and vibrant flavors will surely make them a new favorite for any occasion!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

Ingredients

• 226 grams Unsalted butter
• 100 grams Granulated sugar
• 2 teaspoons Pure vanilla extract
• 240 grams All-purpose flour
• 0.5 teaspoons Salt
• 120 grams Raspberry jam
• 60 grams Walnuts, finely chopped

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, combine the unsalted butter and granulated sugar. Use a hand mixer or stand mixer to beat the mixture on medium speed until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract to the butter and sugar mixture, and mix until incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.

Step 6

Using a tablespoon or a small cookie scoop, portion out the dough and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.

Step 7

Make a small indent in the center of each dough ball using your thumb or the back of a teaspoon. Be careful not to press all the way through the dough.

Step 8

Spoon about 1/2 teaspoon of raspberry jam into each indentation.

Step 9

Sprinkle the finely chopped walnuts on top of each cookie, pressing them lightly so they adhere to the dough.

Step 10

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Step 11

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 12

Store the Raspberry Walnut Shortbread cookies in an airtight container at room temperature for up to 5 days. Enjoy!

Nutrition Facts

Serving size	757.7 grams (757.7g)

Amount per serving	% Daily Value*
Calories	3612

Total Fat 236.90g	304%
Saturated Fat 117.20g	586%
Polyunsaturated Fat NaNg
Cholesterol 500mg	167%
Sodium 1231mg	54%
Total Carbohydrate 358.00g	130%
Dietary Fiber 10.50g	38%
Total Sugars 162.00g
Protein 35.50g	71%

Vitamin D 0IU	0%
Calcium 137mg	11%
Iron 13mg	71%
Potassium 560mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 3.8%

Carbs: 38.6%