Description
These Raspberry Almond Shortbread Cookies are buttery, crumbly, and filled with sweet raspberry jam. Topped with a light almond glaze, they’re the perfect treat for holidays, tea parties, or anytime you crave something sweet and simple.
Ingredients
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- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam (seedless preferred)
For the Almond Glaze:
- 1 cup powdered sugar
- 1 1/2 teaspoons almond extract
- 2–3 teaspoons milk (adjust for desired consistency)
Instructions
- Prepare the Dough: In a large bowl, cream the softened butter and sugar until light and fluffy. Mix in the almond extract.
- Add Flour: Gradually add the flour, mixing until combined. The dough will be soft but not sticky.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Add the Jam: Use your thumb or the back of a small spoon to make an indentation in the center of each cookie. Fill each with a small amount of raspberry jam (about 1/2 teaspoon).
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12–14 minutes or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the cooled cookies.
- Serve: Allow the glaze to set before serving. Enjoy!
Notes
- You can substitute raspberry jam with other flavors like apricot, strawberry, or blackberry.
- For extra crunch, sprinkle slivered almonds on top before baking.
- If the dough is too soft to handle, chill it in the refrigerator for 30 minutes.