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
Keywords: Raspberry cookies, Almond cookies, Shortbread cookies, Easy cookie recipes, Holiday baking, Fruit-filled cookies