Description
These Raspberry Almond Shortbread Cookies combine a buttery, melt-in-your-mouth base with sweet jam and a hint of almond — perfect for holiday trays or teatime.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar
- ½ tsp almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam
- ½ cup powdered sugar (for glaze)
- 1–2 tsp milk
- ¼ tsp almond extract (for glaze)
Instructions
- Preheat oven to 350°F.
- Cream together butter, powdered sugar, and almond extract.
- Gradually add flour until dough forms.
- Roll into 1-inch balls and place on lined baking sheet.
- Use thumb to make indentation in each cookie and fill with jam.
- Bake 12-14 minutes until edges are set.
- Cool and drizzle with glaze made from powdered sugar, almond extract, and milk.
Notes
- Chill dough if it’s too soft to handle
- Use seedless jam for smoother finish
- Almond extract gives a classic flavor pairing
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American