Raspberry-Filled Butter Shortbread Fingers
Buttery shortcrust base paired with raspberry jam and fresh raspberries, with a subtle hint of champagne liqueur, perfect for summer enjoyment.
Ingredients
all-purpose flour
2 cup
baking powder
½tsp
salt
a pinch
unsalted butter (softened)
¾cup (1½ sticks)
granulated sugar
⅔cup
egg
1
vanilla extract
2 tsp
lemon zest (finely grated)
1 tsp
seedless raspberry jam
¾cup
champagne liqueur (optional)
1 tbsp
raspberries (fresh)
48 (about 1½ pints)
Instructions
1
Preheat the oven
Position a rack in the center of the oven and preheat to 350°F (175°C).
2
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined; set aside.
3
Make the shortbread dough
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating until light and fluffy, about 2 minutes. Beat in the egg until combined. Scrape down the sides of the bowl and beat for another 30 seconds. Beat in the vanilla extract and lemon zest (the mixture will look curdled). Reduce the speed to low and add the dry ingredients, beating until just combined.
4
Shape the dough logs
Turn the dough out onto a work surface and divide into four equal pieces. Roll each piece into a 12 x ¾-inch cylinder (if the dough is sticky, dust the surface with a little flour). Place the cylinders 2 inches apart on an ungreased baking sheet. Using the palm of your hand, gently flatten each cylinder. Using your index finger, press a ½-inch-wide, ¼-inch-deep trough lengthwise down the center of each cylinder.
5
Fill and bake
In a small bowl (or measuring cup), stir together the raspberry jam and champagne liqueur, if using. Spoon about 2 tablespoons of the jam mixture into the trough of each dough log. Reserve the remaining jam mixture. Bake for 18 to 22 minutes, until the edges are golden. Cool on the baking sheet on a wire rack for 10 minutes, then transfer the logs to the rack to cool completely.
6
Cut and decorate
Transfer the logs to a cutting board. Using a serrated knife, cut each log on the diagonal into 12 pieces, each about ¾ inch wide. Place a raspberry in the center of each cookie (if the raspberries are large, cut them in half and use only the top half).
7
Brush with jam
Place the reserved jam mixture in the microwave and heat at 7-second intervals until just bubbling. Using a pastry brush, lightly brush a layer of the jam mixture over each raspberry. Let the jam set for 10 minutes before serving.
