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Raspberry Almond Shortbread Cookies

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Rating: 5.0/5 (16 votes cast)


Raspberry Almond Shortbread Cookies

 

 

 

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.

 

 

 

 

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Raspberry Almond Shortbread Cookies
A buttery shortbread cookie with a hint of almond. They're filled with raspberry jam, then topped with a delicious almond icing. A perfect cookie for Christmas or any time you want a a special treat.
Raspberry Almond Shortbread Cookies
Servings
Dozen
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
Servings
Dozen
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
Raspberry Almond Shortbread Cookies
Instructions
Preheat oven to 350° F.
  1. 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.
  2. 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.
  3. 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
  1. 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.

 

 

 

 

Raspberry Almond Shortbread Cookies, 5.0 out of 5 based on 16 ratings
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