If you have a weakness for buttery, tender cookies with a burst of fruity sweetness, then the Raspberry Almond Shortbread Cookies Recipe is about to become your new best friend in the kitchen. These delightful cookies marry the rich, crumbly texture of classic shortbread with the joyful tartness of raspberry jam and the aromatic hint of almond extract. Whether you’re baking for a cozy afternoon tea or impressing guests at your next gathering, these cookies effortlessly bring warmth and elegance to every bite.
Ingredients You’ll Need
The magic of this Raspberry Almond Shortbread Cookies Recipe lies in its simplicity. Each ingredient plays a crucial role in creating that perfect balance between buttery richness, subtle nutty flavor, and fruity brightness.
- 1 cup unsalted butter, softened: Ensures tender, melt-in-your-mouth texture without overwhelming saltiness.
- 2/3 cup granulated sugar: Adds sweetness and helps with the cookie’s golden color.
- 1/2 tsp almond extract: Infuses the dough with a fragrant nutty aroma that complements the raspberry perfectly.
- 2 cups all-purpose flour: Provides structure and the signature crumbly shortbread consistency.
- 1/2 cup raspberry jam: Bursts of fruity tartness nestled in each cookie’s center.
- 1 cup powdered sugar: Essential for the glaze, adding a smooth, sweet finish.
- 1 1/2 tsp almond extract: Heightens the almond flavor in the glaze for an extra layer of deliciousness.
- 2-3 tsp water: Used to adjust the glaze to the perfect drizzling consistency.
How to Make Raspberry Almond Shortbread Cookies Recipe
Step 1: Prepare the Oven and Baking Surface
Begin by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. This simple prep sets the stage for perfectly baked cookies without any hassle.
Step 2: Cream the Butter and Sugar with Almond Extract
In a large bowl, beat the softened butter and granulated sugar until the mixture is creamy and light. This step builds the cookie’s delicate texture. Stir in the almond extract to infuse the dough with that irresistible nutty fragrance that pairs so well with raspberry.
Step 3: Incorporate the Flour
Gradually add the all-purpose flour, mixing gently just until fully combined. The dough should be soft but hold its shape without crumbling apart. Avoid overmixing as it can make the cookies tough instead of tender and crumbly.
Step 4: Shape the Dough Into Balls
Roll the dough into 1-inch balls and place them spaced about 2 inches apart on the parchment-lined baking sheet. This spacing allows the cookies to bake evenly without merging together.
Step 5: Add the Raspberry Jam Centers
Press your thumb or the back of a teaspoon gently into the center of each dough ball to create an indentation. Fill this small well with about a 1/4 teaspoon of raspberry jam, giving each cookie a lovely hidden surprise of fruity sweetness.
Step 6: Bake to Golden Perfection
Bake the cookies for about 14 to 16 minutes, or until their edges start turning a light golden hue. Let them cool on the baking sheet for 5 minutes before carefully transferring the cookies to a wire rack to cool completely. This resting period helps them firm up without losing tenderness.
Step 7: Glaze and Finish the Cookies
Whisk powdered sugar, almond extract, and water together until the glaze is smooth but not runny. Drizzle this enchanting glaze over the cooled cookies to add a delicate sweetness and an extra touch of almond flavor that ties all the components together beautifully.
How to Serve Raspberry Almond Shortbread Cookies Recipe
Garnishes
A light dusting of extra powdered sugar or a sprinkle of finely chopped toasted almonds can elevate the appearance and texture of these cookies. You might even add a small fresh raspberry on top of the glaze for a pop of color and freshness that excites every sense.
Side Dishes
These Raspberry Almond Shortbread Cookies pair wonderfully with a warm cup of tea, coffee, or a glass of cold milk. They also make a fantastic accompaniment to a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert.
Creative Ways to Present
Try arranging these cookies on a pretty platter lined with fresh mint leaves or delicate edible flowers to create a stunning centerpiece for your afternoon gathering. You can also stack them tied with a ribbon as charming homemade gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Store the cooled Raspberry Almond Shortbread Cookies in an airtight container at room temperature. They’ll stay crisp and delicious for up to a week, making them perfect to bake ahead for special occasions or just to keep a sweet treat on hand.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. When stored properly, they maintain great flavor and texture for up to three months.
Reheating
There’s no need to reheat shortbread cookies, but if you prefer a slightly warm, freshly baked feel, pop them into a preheated oven at 300°F (150°C) for 3-5 minutes. This gently revives their crumbly softness without drying them out.
FAQs
Can I use a different type of jam?
Absolutely! While raspberry jam brings a delightful tartness, you can experiment with strawberry, blackberry, or even apricot jam to create new flavor twists that suit your taste.
Do I have to use almond extract?
Almond extract is key to enhancing the nutty flavor profile of these cookies, but if you’re allergic or prefer a milder taste, vanilla extract can be a suitable substitute.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated in an airtight container for up to 24 hours before baking, which can even improve flavor as it rests. Just bring it to room temperature before rolling into balls.
What’s the best way to prevent the jam from leaking during baking?
Make sure to create a small but well-defined indentation and avoid overfilling with jam. Using thick, well-set jam also helps keep the filling in place during baking.
Can these cookies be made gluten-free?
Yes, using a gluten-free all-purpose flour blend in place of regular flour can work well. Just watch the dough’s consistency, as gluten-free dough can sometimes be slightly different in texture.
Final Thoughts
I can’t recommend this Raspberry Almond Shortbread Cookies Recipe enough for anyone craving a simple yet unforgettable baked treat. Every bite is a delightful balance of buttery, nutty, and fruity flavors that feel like a warm hug. Go ahead and give these cookies a try—you might just discover your new favorite snack to bake and share!
Print
Raspberry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Almond Shortbread Cookies are buttery, tender, and bursting with fruity raspberry jam in the center. Finished with a delicate almond-flavored glaze, they are a perfect balance of sweet and nutty flavors. Easy to make and ideal for tea time, holiday treats, or gifting, these cookies offer a delightful almond twist on classic shortbread.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
Filling
- 1/2 cup raspberry jam
Almond Glaze
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2–3 tsp water
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Cookie Dough: In a large bowl, beat the softened unsalted butter together with the granulated sugar until the mixture is creamy and light. Then mix in 1/2 teaspoon of almond extract to infuse the dough with a subtle nutty flavor.
- Add Flour: Gradually add the all-purpose flour to the butter-sugar mixture, stirring until the dough is fully combined. The texture should be soft but still hold together well without being sticky.
- Form Cookie Balls: Roll the dough into 1-inch diameter balls. Space them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Add Raspberry Jam Centers: Using your thumb or the back of a spoon, create an indentation in the center of each dough ball. Fill each indentation with approximately 1/4 teaspoon of raspberry jam, adding a burst of fruity sweetness.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 14-16 minutes. The cookies are done when their edges turn a light golden color. Remove from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Almond Glaze and Drizzle: Whisk together the powdered sugar, remaining 1 1/2 teaspoons almond extract, and 2-3 teaspoons of water until smooth and drizzleable. Drizzle this glaze over the cooled cookies to add sweetness and enhance the almond flavor.
Notes
- Make sure the butter is softened to room temperature for easier mixing.
- If dough feels too dry, you can add a teaspoon of milk to help it come together.
- Use good quality raspberry jam for the best flavor.
- The glaze can be adjusted in consistency by adding more powdered sugar to thicken or more water to thin.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before glazing; thaw and then glaze when ready to enjoy.
