Raspberry Shortbread Cakes

Prep Time: 0:30     Bake Time: 0:20     Yields: 12-12 servings


  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • raspberry jam

Prep & Instructions

Heat oven to 325°F (165°C). Grease and flour pan.  In large mixing bowl, mix butter, powdered sugar and egg until light and fluffy. Sift together flour, cornstarch, baking powder and salt. Add to butter mixture; mix well. Fill each prepared well with batter until 3/4 full. Bake for 20 to 23 minutes or until light golden brown. Cool 10 minutes.  Remove from pan; cool completely on rack. Place about ½ tsp of the raspberry jam in center of each cake. Lightly dust with powdered sugar, if desired. Makes 12 cakes.

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