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
Scale
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.
