Shortbread Cookies

Name: Shortbread Cookies
Total time: 39 min
Yield: 24 servings
Ingredients: 2 cups whole wheat flour; ½ cup sugar; 1½ teaspoons baking powder; 10½ tablespoons salted butter; 1 large egg; 1 large egg yolk; 3 tablespoons raspberry jam

Buttery whole wheat shortbread cookies filled with sweet raspberry jam. These tender cookies feature a classic thumbprint design and golden-brown edges.

24 servings

39 min

Published October 4, 2025

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Ingredients

•2 cups whole wheat flour
•½ cup sugar
•1½ teaspoons baking powder
•10½ tablespoons salted butter
•1 large egg
•1 large egg yolk
•3 tablespoons raspberry jam

Cooking Instructions

1.
Preheat oven to 400°F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.
10 min
2.
Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.
15 min
3.
Bake cookies until golden, 12-14 minutes. Transfer to a wire rack to cool.
14 min