Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup high-quality raspberry jam (seedless preferred)
- Optional: Powdered sugar for dusting
Instructions
- In a medium mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use a hand mixer or a sturdy spatula. Add the egg yolk and vanilla extract, beating again until well combined. The egg yolk provides that signature rich, shortbread-like texture.
- Whisk together the all-purpose flour and salt in a separate small bowl. Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms. If the dough feels too sticky, you can chill it in the refrigerator for 10 minutes to make it easier to handle.
- Scoop about one tablespoon of dough at a time and roll it into a smooth ball. Place the balls on a piece of parchment paper cut to fit your air fryer basket. Use your thumb or the back of a rounded measuring spoon to press a deep indentation into the center of each ball. If the edges crack slightly, just pinch them back together with your fingers.
- Place the parchment paper with the cookies into the air fryer basket, ensuring there is at least an inch of space between each cookie for air circulation. Cook at 320°F (160°C) for 6 to 8 minutes. The cookies should look set and pale gold, but not dark brown.
- Carefully remove the basket. While the cookies are still warm, gently re-press the centers if they puffed up during cooking. Spoon about 1/2 teaspoon of raspberry jam into each indentation. Let the cookies cool completely in the basket or on a wire rack to allow the jam to set and the shortbread to firm up. Dust with powdered sugar if desired.
- Cook Time: 23 minutes