Brandied Raspberry Shortbread with Red Currant Jam

Tiffany Bannworth


These are really a take on the classic pinwheel cookies and classic thumbprints cookies.

Delicious and fun, they are an excellent choice for gifting, parties, and especially Christmas. Depending on the chosen decorations, you can make a beautiful poinsettia.

My sons really enjoyed these. Not only did they like the taste, but they nicknamed them "Ninja Stars".


★★★★★ 1 vote

3 dozen
25 Min
5 Min


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1 c
1 c
confectioners' sugar
1/4 c
dark brown sugar
splash of water or milk
2 tsp
raspberry extract
1 Tbsp
2 Tbsp
honey brandy
2 1/2 c
1 tsp
decorations (sprinkles, sugar crystals, etc)
red currant jam

How to Make Brandied Raspberry Shortbread with Red Currant Jam


  • 1Take all but the last two ingredients and first mix with a wooden spoon, then start to hand mix. Knead for 4-5 minutes, until a moist ball.
  • 2Place ball in a covered, greased bowl and refrigerate overnight.
  • 3Then cut dough in quarters, roll a quarter at a time into a rectangle, making sure to flour the working surface and the rolling pin.
  • 4I cut a piece of cardboard into a two inch square, then using that as a stencil, cut the dough with a paring knife.
  • 5After repeating with all four quarters, I ended with 36 (3 dozen) squares.
  • 6I did about 8 cookies a sheet, but I think you would be able to do 12 a cookies sheet.
  • 7Place squares on an ungreased sheet. Cut dough like an "X" not connecting in the center.
  • 8Add decorations, giving a gentle pat. Then fold in the corners. Where the four pieces meet, make a thumbprint.
  • 9Fill the thumbprint with a little scoop a jam. Repeat with all cookies.
  • 10Place in a preheated 350F oven for 7 minutes.
  • 11Allow to cool for 5 minutes before removing from cookie sheet. Enjoy!

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About Brandied Raspberry Shortbread with Red Currant Jam

Course/Dish: Cookies, Other Desserts

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