Ingredients:
The Buttery Shortbread Dough:
1 cup (227g) unsalted butter, softened
¾ cup (150g) granulated white sugar
1 large egg
1 tsp vanilla extract
2 ½ cups (310g) all-purpose flour
½ tsp baking powder
½ tsp salt
The Filling:
½ cup seedless raspberry jam (or preserves)
1 tbsp cornstarch (the secret to preventing the jam from leaking out!)
Steps:
Cream the Base: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes). Add the egg and vanilla extract; beat until well combined.
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