Grammy's Kitchen · Shortbread · Shortbread Cookies with Raspberry Preserves
One of 67 shortbread recipes we measured
from natashaskitchen.com
9 cooks on natashaskitchen.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 62% | 56% |
| salt | 1% | 1% |
| mix-ins | 212% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 420 g | 3 1/2 cups all-purpose flour |
| 200 g | 1 cup granulated sugar |
| 340 g | 3/4 pound unsalted butter (3 sticks) (at room temperature) |
| 4 g | 1 tsp pure vanilla extract |
| 2 g | 1/4 tsp salt |
| 3/4 cup raspberry preserves | |
| Powdered sugar for dusting |
Method: 10 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have a suggestion for those that say the dough was crumbling. Instead of using measurements in cups use grams. One cup of flour is about 120 grams. 16 tablespoons of butter equals 1 cup or 227 grams. Universal measurements are the only true way of measuring ” — a cook, 5.0★
“Really hard to roll out. I did what other reviewers said and added 3 egg yolks to it, popped in fridge again and it saved my cookies. Not sure why the original didn’t work. I followed it exactly.” — a cook, 3.0★