• 2 cups flour
  • 1/4 tsp salt
  • 1 cup of unsalted butter at room temp
  • 3/4 cup confectioners sugar plus more for dusting
  • 1/2 cup of raspberry jam

Mix the flour and salt together, set aside.

Cream the butter and the sugar until light and fluffy. Add the flour mixture on low just until the dough comes together.

Form dough into a disk and refrigerate for at least 30 minutes.

Preheat oven to 300 degrees.

Roll the dough to a 1/4-inch thickness and, using a 1 1/2-inch round cookie cutter, cut it all up into circles.

Place the circles on a parchment lined baking sheet. You can put them close together because they won’t spread.

Bake for 25- 30 minutes just until the bottoms turn golden.

Cool them on a rack and while they are still hot sprinkle them with the extra confectioner’s sugar.

Once they are cool, sandwich two cookies together with a 1/2 tsp of raspberry jam and their powdered sugared sides facing out.

Eat! (These are the kind of cookies that get better with a little age so you can make them a day or two ahead of time.)


These are my new favorite cookies. Shortbread is so magical. It is just four ingredients and it’s so totally delicious.

I have a niece who is allergic to eggs so I think these would be a great thing to make next time I’m in Berkeley. You could even make them with dairy free margarine if you had some vegan friends coming over (or if you are a vegan friend.) They would also be excellent with coffee. Or tea. Or dipped in milk. In short- these are great and if you make them everyone will love them!