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Raspberry Shortbread Cookies

Raspberry Shortbread Cookies

These flower-shaped cookie sandwiches are a pretty addition to your next Christmas cookie platter!

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  • 1 cup (2 sticks) butter, softened
  • 1/2 cup C&H® Granulated Sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup raspberry jam
  • C&H® Confectioners Sugar for dusting


  1. Heat oven to 325 degrees F (300 degrees F for convection oven). Butter 12 x 15-inch baking sheets.
  2. In a bowl, with mixer on medium speed, beat butter, sugar and vanilla until smooth. Add flour and salt; mix on low speed until dough comes together in a ball.
  3. Transfer to a lightly floured surface. Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round cookie cutter, cut out cookies.
  4. If desired, cut a 1/2-inch star out of the center of half of the cookies to make a window for the jam filling.
  5. Place cookies 1 inch apart on prepared baking sheets. Gather excess dough into a ball, re-roll and cut out remaining cookies.
  6. Bake until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time, switch positions halfway through baking. Transfer cookies to racks to cool completely.
  7. Spread the flat side of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with the hole), flat side toward filling. Dust tops of cookies evenly with confectioners' sugar.

Yield: about 20 sandwich cookies

Use a sharp knife, a 1/2-inch cookie cutter or the narrow end of a 1/2-inch plain pastry tip to cut holes in half the cookies before baking.

These cookies are best eaten the day they are filled, but you can store cooled, unfilled cookies airtight at room temperature up to 3 days; freeze to store longer.