Raspberry Almond Shortbread Cookies

Why You’ll Love This Recipe

Raspberry Almond Shortbread Cookies are a delightful treat that combines the rich, buttery texture of classic shortbread with the sweet tang of raspberry preserves and a hint of almond flavor. Perfect for holidays, afternoon tea, or as a simple indulgence, these cookies offer a melt-in-your-mouth experience with every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter
• Granulated sugar
• Almond extract
• Raspberry preserves
• Sliced almonds (optional for garnish)
• A pinch of salt

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the almond extract and mix until well combined.
4. Gradually add the flour and salt, mixing until the dough comes together.
5. Roll the dough into small balls and place them on the prepared baking sheet.
6. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
7. Fill each indentation with a small amount of raspberry preserves.
8. If desired, sprinkle sliced almonds on top for added texture and flavor.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. Preparation time is around 15 minutes, and baking time is 12-15 minutes, with an additional 10 minutes for cooling.

Variations

• Different Preserves: Try using apricot, strawberry, or blackberry preserves for a new flavor twist.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Nut-Free Version: Omit the almond extract and sliced almonds, using vanilla extract instead for a nut-free alternative.
• Chocolate Drizzle: Add a drizzle of melted white or dark chocolate over the cooled cookies for an elegant finish.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag, where they can be kept for up to three months. To enjoy, thaw at room temperature. Reheating is not typically necessary, but a few seconds in the microwave can restore a freshly baked feel.

FAQs

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps maintain the shape.

Can I use homemade raspberry jam?

Yes, homemade raspberry jam works wonderfully and adds a fresh, natural flavor.

Do I need to refrigerate the dough?

It’s optional but recommended for better texture and shape retention.

Can I make these cookies ahead of time?

Absolutely. Prepare the dough and refrigerate it for up to 48 hours before baking.

Are these cookies suitable for freezing?

Yes, they freeze well. Store them in an airtight container or freezer bag.

How can I make the cookies more almond-flavored?

Add finely ground almonds to the dough or increase the almond extract slightly.

What type of almond extract is best?

Pure almond extract provides the most authentic flavor.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to balance the flavor.

How do I get the perfect thumbprint without cracking the dough?

Gently press with your thumb or use the back of a spoon, and ensure the dough is slightly chilled.

Why are my cookies too dry?

Overbaking can cause dryness. Keep an eye on them and remove when edges just start to turn golden.

Conclusion

Raspberry Almond Shortbread Cookies are a delightful combination of buttery shortbread, sweet raspberry preserves, and a hint of almond. Easy to make and perfect for any occasion, these cookies are sure to become a favorite in your baking repertoire. Enjoy them with a cup of tea or as a sweet treat anytime.

Print