These delicate, buttery Raspberry Diagonal cookies combine the perfect balance of sweet shortbread, tangy raspberry filling, and delicate vanilla glaze. Inspired by traditional European pastries, these elegant cookies make a stunning addition to any cookie platter or afternoon tea service.
Ingredients
For the Cookie Base
- 16 tablespoons (226g) unsalted butter, softened
- ½ cup (99g/3½ oz) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon table salt
- 2½ cups (354g/12½ oz) all-purpose flour
For the Filling
- ¾ cup seedless raspberry jam
- 1 teaspoon lemon juice
For the Glaze
- ¾ cup (85g/3 oz) confectioners’ sugar
- 1 tablespoon hot water
Step-by-Step Instructions
Preparation (10 minutes)
- Adjust oven rack to middle position and preheat to 350°F (175°C)
- Line a rimless baking sheet with parchment paper
Making the Dough (15 minutes)
- Using a stand mixer with paddle attachment:
- Beat butter, sugar, vanilla, and salt on medium-high (3-5 minutes)
- Stop mixer and add flour
- Mix on low until crumbly (about 2 minutes)
- Transfer to work surface and knead gently until smooth
Shaping and Filling (20 minutes)
- Divide dough into 4 equal pieces
- Roll each piece into 14-inch log
- Create ¾-inch wide trough in each log (¼-⅓ inch deep)
- Mix jam and lemon juice until smooth
- Pipe filling evenly into troughs
Baking and Finishing (1 hour)
- Bake 30 minutes, rotating halfway through
- Cool until just warm
- Slide logs together in center of sheet
- Prepare glaze and drizzle over cookies
- Let set 25-30 minutes
- Slice diagonally into portions
Nutritional Information
Per cookie:
- Calories: 165
- Fat: 7g
- Carbohydrates: 24g
- Protein: 2g
- Fiber: 0.5g
- Sugar: 13g
Timing:
- Prep: 45 minutes
- Bake: 30 minutes
- Setting: 30 minutes
- Total: 1 hour 45 minutes
- Yield: 32 cookies
Pro Baking Tips
- Measure ingredients by weight for best results
- Ensure butter is properly softened
- Don’t overwork the dough to keep cookies tender
- Make troughs uniform for even baking
- Cool completely before glazing
Variations and Substitutions
- Replace raspberry jam with:
- Apricot preserves
- Cherry jam
- Mixed berry preserves
- Add almond extract for nutty flavor
- Use orange juice instead of lemon
- Try chocolate drizzle instead of vanilla glaze
Common FAQs
Can I make these ahead?
Yes, they keep for up to 6 days in an airtight container at room temperature.
Can I freeze these cookies?
Yes, freeze unglazed for up to 3 months. Glaze after thawing.
Why did my dough crack?
The dough might be too cold. Let it warm slightly and gently pinch back together.
Can I double the recipe?
Yes, but bake in batches for best results.
Storage and Make-ahead Tips
Room Temperature Storage
- Store in airtight container
- Layer with parchment paper
- Keeps 6 days at room temperature
Make-Ahead Options
- Prepare dough up to 2 days ahead, refrigerate
- Bring to room temperature before shaping
- Bake cookies and freeze unglazed
- Glaze just before serving
To maintain freshness, ensure cookies are completely cool before storing and avoid storing near strong-smelling foods.
