The holidays are here, and these Raspberry Almond Shortbread Cookies make the perfect addition to your cookie tray! The almond flavor of the shortbread cookie paired with the raspberry jam is absolutely delightful! Not a fan of raspberry? Feel free to substitute any other jam flavor for the raspberry!
Try then with a hot cup of coffee or tea - but be careful, you might end up eating the whole plate!
Be sure to incorporate all the ingredients really well. TIP: I found chilling the dough before baking made for an easier to handle dough and a more flavorful cookie.
To Make Raspberry Almond Shortbread Cookies You'll Need:
Ingredients
- For the Cookies:
- Butter, 1 cup, softened
- Granulated sugar - ⅔ cup
- Almond extract - ½ tsp.
- All-purpose flour - 2 cups
- Seedless red raspberry jam - ½ cup (or whatever flavor you wish)
- For the Glaze:
- Confectioner's sugar - 1 cup
- Almond extract - 1 ½ tsp.
- Water - 1 to 2 tsp.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. In the bowl of an electric mixer, cream the butter, sugar and almond extract until smooth (6-7 minutes). Add the flour and mix well (see my note above). Chill for at least one hour. When ready to bake, remove the dough from refrigerator and let it sit at room temperature for 1 hour so it's easier to handle.
Roll dough into 1" balls, and place 2" apart on prepared cookie sheets. Using your thumb, make a slight indent on the top of each cookie. Fill the indent with about ¼ tsp. of the seedless red raspberry jam. Bake until edges are lightly browned, about 14 - 16 minutes. Let cool slightly before transferring to a cooling rack, and allow to cool completely.
To make the Glaze, whisk together the confectioner's sugar, almond extract and the water (1 tsp. at a time as needed) until smooth. Drizzle over the cooled cookies and allow to set.
Raspberry Almond Shortbread Cookies
Ingredients
For the Cookies
- 1 cup butter, softened
- ⅔ cup granulated sugar
- ½ tsp. almond extract
- 2 cups all-purpose flour
- ½ cup seedless red raspberry jam or whatever flavor you desire
For the Glaze
- 1 cup powdered sugar
- 1 ½ tsp. almond extract
- 1 - 2 tsp. water
Instructions
Make the Cookies
- Preheat oven to 350 degrees
- Line 2 cookie sheets with parchment paper
- In the bowl of an electric mixer, cream the butter, sugar and almond extract until smooth (6-7 minutes)
- Add the flour and mix well
- Chill for at least one hour. When ready to bake, remove the dough from refrigerator and let it sit at room temperature for 1 hour so it’s easier to handle
- Roll dough into 1″ balls, and place 2″ apart on prepared cookie sheets
- Using your thumb, make a slight indent on the top of each cookie
- Fill the indent with about ¼ tsp. of the seedless red raspberry jam
- Bake until edges are lightly browned, about 14 – 16 minutes
- Let cool slightly before transferring to a cooling rack, and allow to cool completely
Make the Glaze
- To make the Glaze, whisk together the confectioner’s sugar, almond extract and the water (1 tsp. at a time as needed) until smooth
- Drizzle over the cooled cookies and allow to set
One of my all time favorites!