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Raspberry Almond Shortbread Cookies

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Rating: 5.0/5 (10 votes cast)
Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies


Raspberry Almond Shortbread Cookies

These cookies are light and buttery with a hint of almond and a delicious raspberry center. Drizzled with a simple icing flavored with almond brings just the right level of sweetness. These cookies make a great presentation and are perfect for special occasions, company or as a family treat.


2/3 c. sugar

1 c. butter (no subsitutions)

3/4 tsp almond extract

2 c. flour

1/2 c. seedless raspberry jam


1-1/2 c. powdered sugar

2-1/4 tsp almond extract

4 – 5 tsp. water


Preheat oven to 350° F. Combine sugar, butter and the almond extract together in a larger mixer bowl. Beat on medium speed for about 1 – 2 minutes, until smooth and creamy; scraping bowl often. Reduce speed to low and slowly add the flour. Continue beating for another 1 – 2 minutes until well blended. Roll into 1″ balls and place on an ungreased cookie sheet 2 inches apart. Be 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 sure to not 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.

Combine icing ingredients and add enough water to make the consistency 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 the bottom corner of the bag and use this 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 10 ratings
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