Description
These Raspberry Almond Shortbread Cookies are buttery, tender, and infused with delicate almond flavor. Each cookie features a sweet tart raspberry jam center and a smooth almond glaze drizzle, creating a perfect balance of fruity and nutty tastes. Ideal for tea time or festive occasions, these cookies combine classic shortbread texture with delightful touches of almond and raspberry.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
Filling
- 1/2 cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2–3 tsp water
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Dough: In a large bowl, beat the softened butter and granulated sugar together until creamy and smooth. Then mix in 1/2 teaspoon of almond extract for flavor.
- Add Flour: Gradually add the all-purpose flour to the butter mixture, stirring continuously until the dough is fully combined. It should be soft yet hold its shape when handled.
- Form Cookies: Roll the dough into 1-inch diameter balls. Space them about 2 inches apart on your prepared baking sheet to allow room for spreading.
- Create Centers: Using your thumb or the back of a spoon, make an indentation in the center of each dough ball. Fill each indentation with about 1/4 teaspoon of raspberry jam.
- Bake: Place the cookies in the preheated oven and bake for 14-16 minutes, or until the edges turn a light golden brown. Remove and let the cookies cool on the sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool fully before glazing to avoid melting the glaze.
- Prepare Glaze: Whisk together the powdered sugar, 1 1/2 teaspoons almond extract, and 2-3 teaspoons water in a small bowl until smooth and pourable.
- Glaze Cookies: Drizzle the almond glaze over the cooled cookies evenly using a spoon or piping bag. Allow the glaze to set before serving.
Notes
- Ensure butter is softened but not melted for proper cookie texture.
- You can substitute raspberry jam with other fruit preserves, like strawberry or apricot.
- Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
- For a stronger almond flavor, you may add additional almond extract to the dough or glaze, but be cautious as it is quite potent.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
