Description
Soft, buttery shortbread cookies filled with a creamy cheesecake center and sweet-tart raspberry preserves. These cookies are perfect for holidays, tea time, or special occasions, combining rich flavor with eye-catching appeal.
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/3 cup raspberry preserves or jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a bowl, beat cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla until smooth. Set aside.
- In a large bowl, cream butter and 2/3 cup sugar until fluffy. Mix in egg yolk and 1 tsp vanilla.
- Gradually add flour and salt, mixing until a soft dough forms. Chill if dough is too soft.
- Scoop and roll dough into 1-inch balls. Place on baking sheet 2 inches apart.
- Use a thumb or teaspoon to create deep wells in each dough ball.
- Fill each well with a small amount of cheesecake mixture, then top with raspberry jam.
- Bake 12-14 minutes, until edges are just golden. Cool on sheet 5 minutes, then transfer to wire rack.
- Once cool, dust with powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes