Raspberry jam shortbread cookie. (Photo, Sian Richards.)
Beautiful berry centres make these Christmas cookies an extra-sweet treat.
1 1/2 cups
, at room temperature
PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
STIR flour with salt in a medium bowl.
BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
SCOOP dough and roll into 1-in. balls. Flatten into a round in the palm of your hand and scoop 1/4 tsp raspberry jam in centre of dough. Fold up sides and re-roll into a ball. Arrange on prepared sheets, 1 in. apart. Cookies will spread as they bake.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges have set, 15 to 17 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely.