Cream together the butter and sugar.

stir in the flour,

then mix with your hands or pastry cutter until it all comes together.

You can chill the dough a little before using it if it becomes too soft from the heat of your hands.

Use a 1 Tablespoon scoop to measure out the correct amount and place it into the mini cupcake pan.

You can use mini cupcake linerst. They easily release, no need to grease the pan if you don't use cupcake liners.

Press the shortbread into the pan to create a well, for the raspberry jam when finished baking.

Bake at 300 degrees for 15 minutes.

Place some raspberry jam in the centers when teh cookies have completely cooled.

Dust with powdered sugar.