Raspberry Almond Shortbread Cookies
These Raspberry Almond Shortbread Cookies are wonderfully light and buttery with just a hint of almond and a sweet delicious dollop of raspberry jam in the center. Drizzled with a simple icing flavored with almond is the perfect topping. These cookies make a beautiful presentation and are perfect for a Christmas cookie tray, but they’re certainly a delicious cookie that can be enjoyed any day of the year.
Servings |
Dozen
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Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 3/4 tsp almond extract
- 2 cups flour
- 1/2 cup seedless raspberry jam
Icing
- 1-1/2 cups powdered sugar
- 2-1/4 tsp almond extract
- 4 - 5 tsp water
Ingredients
Icing
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Instructions
Preheat oven to 350° F.
- Combine butter, sugar, and the almond extract together in a larger mixer bowl. Beat on medium speed for about 1 – 2 minutes, until mixture is smooth and creamy; scraping down sides of bowl often. Reduce mixer speed to low and slowly add the flour. Continue beating for another 1 – 2 minutes until well blended.
- Roll cookie dough into 1″ balls and place on an ungreased cookie sheet about 2 inches apart. Make sure to roll the balls nice and smooth for a well shaped cookie. Using your thumb or the end of a wooden spoon, make a small indentation in each cookie, be careful not to go all the way through the ball of dough.
- Fill each indentation with approximately 1/4 tsp of the raspberry jam. Bake for 15 – 18 minutes or until the edges begin to lightly brown. Remove to a cooling rack. Cool completely before icing.
Icing
- Combine the icing ingredients, adding just enough water to make the icing thin enough to drizzle, but not so thin that it is runny. Place in a small ziplock bag and seal. Snip only a very tiny bit off one of the bottom corners of the bag; use the bag to drizzle icing across the cookies. I usually set my cookie sheet under the cooling rack to catch any drips and make clean-up easier.