Description
These Raspberry Almond Shortbread Cookies combine a buttery, tender shortbread base with a tart raspberry jam center and a sweet almond-flavored glaze, making them a delightful treat perfect for tea time or holiday gatherings.
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 the oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes creamy and light. Mix in 1/2 teaspoon almond extract to infuse the dough with almond flavor.
- Add Flour: Gradually add the all-purpose flour to the butter mixture, mixing until fully combined. The dough should be soft but hold its shape when formed.
- Shape Cookies: Roll the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing each ball about 2 inches apart to allow for spreading.
- Add Jam Filling: Use your thumb or the back of a spoon to make an indentation in the center of each dough ball. Fill each indentation with approximately 1/4 teaspoon of raspberry jam.
- Bake Cookies: Place the baking sheet in the oven and bake for 14-16 minutes, or until the edges are lightly golden. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Glaze: While the cookies cool, whisk together the powdered sugar, 1 1/2 teaspoons almond extract, and 2 to 3 teaspoons water until smooth to create a glossy glaze.
- Glaze Cookies: Drizzle the almond glaze over the cooled cookies evenly. Allow the glaze to set before serving or storing.
Notes
- Ensure butter is softened at room temperature for easier mixing.
- You can substitute raspberry jam with any other fruit preserves as desired.
- If the dough feels too sticky, refrigerate for 15 minutes before shaping.
- Store cookies in an airtight container at room temperature for up to one week.
- For a stronger almond flavor, add a few extra drops of almond extract in the glaze, but be careful not to overpower.
