Indulge in the delightful flavor of Raspberry Almond Shortbread Cookies—buttery cookies filled with sweet raspberry jam and drizzled with a rich almond glaze. Perfect for any occasion, these cookies are a must-try for dessert lovers. Enjoy their melt-in-your-mouth texture and beautiful presentation at your next gathering!
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
For the Almond Glaze:
1 cup powdered sugar
1 1/2 tsp almond extract
2-3 tsp water
Directions:
Preheat Your Oven: Begin by preheating your oven to 350°F (177°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
Make the Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and well combined. Add the almond extract and mix until incorporated.
Combine Ingredients: Gradually add in the all-purpose flour, mixing until the dough forms a soft consistency that holds together well.
Shape the Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Add the Raspberry Jam: Using your thumb, create an indentation in the center of each dough ball. Fill each indentation with approximately 1/4 teaspoon of raspberry jam.
Bake: Bake the cookies for 14-16 minutes, or until the edges turn lightly golden. Once done, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Almond Glaze: While the cookies cool, whisk together the powdered sugar, almond extract, and 2-3 teaspoons of water in a small bowl until the mixture is smooth. Adjust the water as necessary to reach a drizzling consistency.
Drizzle and Serve: Once the cookies are fully cooled, drizzle the almond glaze over them for a beautiful finishing touch.
Serving Tips:
Presentation: For a beautiful presentation, arrange the cookies on a decorative platter. You can add fresh raspberries or edible flowers around the cookies for an extra pop of color.
Pairing: Serve the cookies with a side of tea or coffee. They also pair wonderfully with a glass of milk or a scoop of vanilla ice cream for a delightful dessert.
Portioning: If serving at a gathering, consider cutting the cookies in half or into quarters for bite-sized treats, allowing guests to enjoy multiple flavors without overindulging.
Storage Tips:
Airtight Container: Store the cookies in an airtight container at room temperature. This will keep them fresh for up to one week.
Refrigeration: If you live in a particularly warm or humid climate, it’s best to store the cookies in the refrigerator to maintain their texture and prevent the jam from becoming too soft. Just be sure to allow them to come to room temperature before serving for the best flavor.
Freezing: For longer storage, freeze the unglazed cookies. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper. They can be kept in the freezer for up to three months. When ready to enjoy, thaw them at room temperature and drizzle with glaze just before serving.
Glazing: It’s best to add the almond glaze just before serving to maintain its texture and appearance. If you have leftover glaze, store it in a sealed container in the refrigerator for up to a week.
Related Recipes:
FAQs:
Can I substitute the raspberry jam with another flavor?
Yes, you can easily substitute raspberry jam with other flavors like strawberry, blueberry, or apricot jam. Each will give the cookies a unique taste while still complementing the almond flavor.
How can I make these cookies gluten-free?
To make Raspberry Almond Shortbread Cookies gluten-free, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend you choose contains a binding agent, like xanthan gum, for the best texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 15 minutes before rolling and shaping.
How do I store leftover cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them for a longer period, you can freeze them (without glaze) for up to three months. Just remember to glaze them after thawing for the best texture.
Conclusion:
With their melt-in-your-mouth texture and delightful flavor, Raspberry Almond Shortbread Cookies are sure to become a favorite in your baking repertoire. Make a batch today and enjoy these sweet little treats with family and friends!
📖 Recipe:
Print
Raspberry Almond Shortbread Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the irresistible combination of buttery shortbread and sweet raspberry jam with our Raspberry Almond Shortbread Cookies. These delightful cookies are not only a treat for your taste buds but also a feast for the eyes, drizzled with a rich almond glaze that elevates their flavor to the next level. Perfect for holiday gatherings, afternoon tea, or just as a sweet snack, these cookies are sure to impress!
Ingredients
For the Cookies:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
For the Almond Glaze:
1 cup powdered sugar
1 1/2 tsp almond extract
2–3 tsp water
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until creamy. Mix in the almond extract.
- Gradually add the flour, mixing until fully combined. The dough should be soft but hold together.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Make an indentation in the center of each ball and fill with about 1/4 teaspoon of raspberry jam.
- Bake for 14-16 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the glaze, whisk together the powdered sugar, almond extract, and water until smooth. Drizzle over cooled cookies.
Notes
Substitute raspberry jam with other fruit jams like strawberry or blueberry for different flavors.
To make gluten-free, use a gluten-free flour blend.
Dough can be prepared in advance and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
