These Winston Cookies are a delightful, shortbread-style treat featuring a tender crumb and a burst of fruity flavor from the raspberry filling. The dough comes together easily with simple pantry staples like shortening, brown sugar, and flour, creating a buttery base that holds its shape perfectly. After a quick bake, the cookies develop a light golden hue while maintaining a soft interior. The addition of diet raspberry spread in the center provides a sweet-tart contrast that balances the richness of the dough. Perfect for afternoon tea, holiday gatherings, or as a light dessert, these cookies offer a nostalgic taste that is both elegant and comforting. They store well, making them an ideal choice for potlucks or gifting.
Winston Cookies
Description
These Winston Cookies are a delightful, shortbread-style treat featuring a tender crumb and a burst of fruity flavor from the raspberry filling. The dough comes together easily with simple pantry staples like shortening, brown sugar, and flour, creating a buttery base that holds its shape perfectly. After a quick bake, the cookies develop a light golden hue while maintaining a soft interior. The addition of diet raspberry spread in the center provides a sweet-tart contrast that balances the richness of the dough. Perfect for afternoon tea, holiday gatherings, or as a light dessert, these cookies offer a nostalgic taste that is both elegant and comforting. They store well, making them an ideal choice for potlucks or gifting.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a medium bowl, cream together the shortening and brown sugar until smooth and well combined.
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Beat in the egg yolk and vanilla extract until the mixture is creamy.
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Stir in the flour and salt until a soft dough forms.
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Roll the dough into twenty small balls, approximately 1 inch in diameter.
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Place the dough balls on ungreased baking sheets, spacing them about 1 inch apart.
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Press the end of a table knife or your thumb into the center of each ball to create a depression.
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Bake for 5 minutes, then remove from the oven and deepen the indentations slightly with the knife or thumb.
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Return to the oven and bake for another 5 minutes, or until the edges are lightly golden.
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While the cookies are still hot, spoon about 1/2 teaspoon of raspberry spread into each depression.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 69.0kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 1.2g6%
- Cholesterol 27.0mg9%
- Sodium 247.3mg11%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 0.3g2%
- Sugars 3.1g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a cookie scoop for uniform dough balls if you prefer consistent sizing.
If the dough is too sticky to handle, chill it in the refrigerator for 10-15 minutes before rolling.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
You can substitute the raspberry spread with apricot jam, strawberry preserves, or lemon curd for different flavor variations.
