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
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
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.
