Raspberry Almond Shortbread Cookies Recipe
Indulge in the delightful combination of buttery shortbread, sweet raspberry jam, and a hint of almond flavor with these Raspberry Almond Shortbread Cookies. Perfect for holiday gatherings or anytime you crave a delicious treat!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 30 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
Raspberry Filling:
- 1/2 cup seedless raspberry jam
Almond Glaze:
- 1/2 cup powdered sugar
- 1 1/2 teaspoons milk
- 1/4 teaspoon almond extract (for glaze)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Mix in ½ teaspoon almond extract.
- Add flour: Gradually add the flour, beating until the dough comes together.
- Form cookies: Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Use your thumb to make an indentation in the center of each cookie.
- Add raspberry filling: Fill each indentation with about ½ teaspoon raspberry jam.
- Bake: Bake for 12–14 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
- Prepare glaze: For the glaze, whisk together the powdered sugar, milk, and ¼ teaspoon almond extract until smooth.
- Glaze cookies: Drizzle the glaze over the cooled cookies before serving.
Notes
- For variety, try substituting raspberry jam with apricot or strawberry jam.
- If the dough feels too soft, chill for 20 minutes before rolling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
