Description
Delight in these Raspberry Almond Shortbread Cookies, featuring a buttery almond-infused dough with a sweet raspberry jam center, finished with a smooth almond glaze. Perfect for a tea time treat or festive dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 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) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is creamy and smooth. Then stir in the almond extract evenly throughout the mixture for flavor.
- Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, mixing just until fully combined. The dough should be soft yet able to hold its shape when formed.
- Form Dough Balls: Roll the dough into 1-inch balls and space them about 2 inches apart on the prepared baking sheet to allow spreading during baking.
- Add Raspberry Jam Center: Using your thumb or the back of a spoon, make an indentation in the center of each dough ball and fill it with approximately 1/4 teaspoon of raspberry jam to add a burst of fruity sweetness.
- Bake the Cookies: Bake in the preheated oven for 14-16 minutes or until the edges of the cookies turn lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
- Prepare and Apply Glaze: For the finishing touch, whisk together powdered sugar, almond extract, and 2 to 3 teaspoons of water until smooth to create a glaze. Drizzle this over the cooled cookies for a sweet almond flavor and attractive appearance.
Notes
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Do not overmix once the flour is added to avoid tough cookies.
- The amount of water in the glaze can be adjusted to achieve desired consistency; thicker glaze will result in less drizzle spread.
- Raspberry jam can be substituted with other fruit jams such as strawberry or apricot if preferred.
- Cookies can be stored in an airtight container for up to 4 days.
