If you have a sweet tooth and a love for delicate, buttery treats, then this Raspberry Almond Shortbread Cookies Recipe is about to become your new favorite indulgence. These cookies marry the crumbly richness of classic shortbread with the sweet tartness of raspberry jam, all highlighted by a fragrant hint of almond extract. Finished with a simple, glossy almond glaze, each bite is a melt-in-your-mouth moment of pure joy that’s perfect for sharing with friends or savoring on your own during a cozy afternoon tea break.
Ingredients You’ll Need
These ingredients may be simple, but each plays a crucial role in crafting the perfect balance of flavor and texture in your cookies. From the creamy butter that gives you that tender bite to the jam that offers a bright pop of fruitiness, these pantry staples come together beautifully.
- 1 cup unsalted butter, softened: The base of the shortbread, provides richness and tenderness to the dough.
- 2/3 cup granulated sugar: Adds sweetness while helping create a slight crispness when baked.
- 1/2 teaspoon almond extract: Infuses the dough with a nutty, aromatic depth that complements the raspberry perfectly.
- 2 cups all-purpose flour: The structure builder, ensuring your cookies have the ideal crumbly texture.
- 1/2 cup raspberry jam: Bursting with fruity flavor, it creates a luscious center in every cookie.
- 1 cup powdered sugar: Used in the glaze, it adds a sweet, velvety finish.
- 1 1/2 teaspoons almond extract (for glaze): Enhances the glaze’s flavor, tying it back to the dough.
- 2-3 teaspoons water: Helps achieve the perfect consistency for the glaze to drizzle smoothly over the cookies.
How to Make Raspberry Almond Shortbread Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to a toasty 350°F (177°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until your mixture is light, fluffy, and creamy. This aeration is key for giving your cookies a tender bite. Add the almond extract here to infuse the dough early with that lovely nutty aroma.
Step 3: Incorporate the Flour
Gradually mix in the all-purpose flour, taking care not to overwork the dough. The texture should be soft yet cohesive, holding together when pressed lightly. This balance ensures your shortbread won’t crumble apart but still remains tender.
Step 4: Shape Your Cookies
Roll the dough into neat 1-inch balls and arrange them with about 2 inches of space on the baking sheet. This spacing allows the cookies to spread slightly without losing their shape, giving each cookie its perfect bite.
Step 5: Add the Raspberry Jam Centers
Using your thumb or a small spoon, create a little indentation in the center of each cookie ball. Fill each well with about 1/4 teaspoon of raspberry jam. This step is the showstopper since the tart jam centers complement the buttery dough beautifully.
Step 6: Bake to Golden Perfection
Bake your cookies for 14 to 16 minutes until the edges gain a lovely light golden hue. Allow them to cool on the sheet for 5 minutes – this brief rest helps them firm up just right before you move them to a wire rack.
Step 7: Drizzle with Almond Glaze
Whisk the powdered sugar, almond extract, and water together until smooth, forming a glossy glaze. Drizzle this over the cooled cookies for a beautiful finish that adds an extra layer of sweetness and a touch more almond flavor.
How to Serve Raspberry Almond Shortbread Cookies Recipe
Garnishes
To dress these cookies up, consider sprinkling some finely chopped toasted almonds or an extra swirl of raspberry jam atop the glaze. This adds both texture and a pop of color that makes your presentation irresistible.
Side Dishes
Pair your Raspberry Almond Shortbread Cookies with a hot cup of tea, a rich coffee, or a glass of milk. These drinks wonderfully balance the sweetness and amplify the comforting almond-raspberry flavor combination.
Creative Ways to Present
If you’re gifting these cookies, arrange them in a pretty tin lined with parchment paper and tie with a rustic ribbon. For parties, stack them on tiered dessert stands alongside fresh raspberries for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh in an airtight container at room temperature, layered with parchment paper to prevent sticking. They’ll stay deliciously tender for up to a week, perfect for enjoying throughout the week.
Freezing
For longer storage, freeze unglazed cookies in a single layer on a baking sheet first, then transfer to a freezer bag. When ready, thaw at room temperature before glazing for a freshly baked taste anytime.
Reheating
If you crave that freshly baked warmth, pop your cookies in a preheated 300°F oven for 5-7 minutes. This quick reheat revives the delicate crumb and softens the glaze just enough to delight your taste buds.
FAQs
Can I substitute almond extract with vanilla?
Absolutely! While almond extract gives these cookies their signature nutty flavor, vanilla offers a softer, sweeter aroma that pairs nicely with raspberry as well.
What if I don’t have raspberry jam? Can I use another flavor?
Yes, you can swap raspberry jam for strawberry or apricot preserves for a slightly different fruity twist that still complements the almond beautifully.
How do I know when the cookies are done baking?
Look for lightly golden edges and a firm texture when you gently press the cookie surface. The center may still feel soft but will set as it cools.
Can I make these cookies gluten-free?
With the right gluten-free flour blend that mimics all-purpose flour, you can adapt this recipe. Just ensure the blend has xanthan gum to hold the dough together well.
Is it possible to skip the glaze?
Definitely! The cookies are delicious on their own with just the jam filling, though the glaze adds a lovely finish and extra almond flavor.
Final Thoughts
Diving into this Raspberry Almond Shortbread Cookies Recipe means treating yourself to a charming balance of buttery richness, fruity brightness, and nutty warmth all in one bite. Whether you bake them for a special occasion or just a cozy afternoon snack, these cookies are sure to become a beloved favorite. So, grab your ingredients and get ready to fill your kitchen with the delightful aroma of freshly baked happiness.
Print
Raspberry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Almond Shortbread Cookies, featuring a buttery, tender shortbread base infused with almond extract and topped with a sweet raspberry jam center. Finished with a smooth almond glaze, these cookies are perfect for teatime or sharing with friends and family.
Ingredients
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
Almond 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 prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix 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 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. The dough should be soft yet cohesive enough to hold its shape.
- Shape Cookies: Roll the dough into 1-inch diameter balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Add Raspberry Jam: Press an indentation into the center of each dough ball with your finger or the back of a spoon, then fill each indentation with approximately 1/4 teaspoon of raspberry jam.
- Bake Cookies: Bake the cookies in the preheated oven for 14 to 16 minutes, or until the edges turn a light golden color. Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to Wire Rack: Carefully move the cookies to a wire rack to cool completely before applying the glaze.
- Prepare Almond Glaze: In a small bowl, whisk together the powdered sugar, 1 1/2 teaspoons almond extract, and 2 to 3 teaspoons water until smooth.
- Glaze Cookies: Drizzle the almond glaze over the cooled cookies evenly. Allow the glaze to set before serving or storing.
Notes
- Softened butter should be at room temperature for best creaming results.
- You can substitute fresh raspberry preserves for jam for a chunkier texture.
- Adjust water in the glaze to achieve your preferred drizzle consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, omit the almond extract and replace it with vanilla extract.
