Ingredients
- 1 cup (225 g / 2 sticks) unsalted butter, softened at cool room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ¾ cup (90 g) almond flour (don’t skip this; it makes a huge difference for texture and flavor)
- 1 cup seedless raspberry jam (or your preferred flavor)
- Powdered sugar, for dusting
Equipment Needed
- Electric hand mixer or stand mixer
- Rolling pin
- 2-3 inch round fluted cookie cutter
- Smaller shaped cutter (like a heart, star, or smaller circle, about ½ to 1 inch)
- Parchment paper
- Baking sheets
- Wire cooling racks
- Small offset spatula or spoon for jam
Step-by-Step Instructions
I always begin by ensuring my butter is perfectly softened—cool to the touch but yielding easily when pressed. In my mixer bowl, I cream the butter and granulated sugar together on medium speed for a good 3-4 minutes. I watch it carefully, waiting for it to become pale, fluffy, and almost whipped. This isn’t just mixing; it’s incorporating essential air that gives the cookies their tender crumble. I then beat in the vanilla extract and salt until just combined. The scent at this stage is simple but heavenly: pure, sweet butter.
In a separate bowl, I whisk together the all-purpose flour and the almond flour. I’ve learned that sifting them together is even better, as it prevents any lumps in the almond flour. With my mixer on low, I gradually add the flour mixture to the butter mixture in two or three additions. I mix only until the dough just begins to clump together and no dry streaks remain. Overmixing is the enemy of tender shortbread! I turn the shaggy dough out onto a clean surface and gently knead it a few times until it comes together into a smooth, pliable disc. I wrap it tightly in plastic and chill it for at least 1 hour, and up to 2 days. This chilling is non-negotiable for easy rolling.(See the next page below to continue…)