Raspberry Almond Shortbread Cookies Recipe
These Raspberry Almond Shortbread Cookies are a delightful treat with a buttery almond-flavored base filled with sweet raspberry jam and topped with a delicate almond glaze. Perfect for any occasion, these cookies are sure to impress!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
Filling and Glaze:
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
- 1/4 teaspoon almond extract for glaze
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the Dough: Cream together butter, sugar, and almond extract. Mix in flour to form dough.
- Shape and Fill: Roll dough into balls, make an indentation, and fill with raspberry jam.
- Bake: Bake for 12-15 minutes until golden.
- Glaze: Whisk powdered sugar, milk, and almond extract. Drizzle over cooled cookies.
Notes
- You can use apricot or strawberry jam as a variation.
- Sprinkle chopped almonds on top before baking for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
