If you’re looking for a delightful treat that brings a bit of sweetness to your day, Raspberry Almond Shortbread Cookies are the perfect choice! With a buttery, crumbly texture and a fruity raspberry filling, these cookies are sure to become a favorite in your home. Plus, they’re easy to make!
Why Make This Recipe
These cookies are not just delicious; they’re quick to whip up, making them great for busy days or even a fun weekend baking project with the family. The combination of almond and raspberry flavors will make your taste buds dance! Whether for an afternoon snack or a dessert after dinner, these cookies are a hit every time.
How to Make Raspberry Almond Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 teaspoons milk
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Stir in the almond extract for that lovely flavor.
- Gradually add the flour and mix until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 14-16 minutes, or until the edges of the cookies are lightly golden.
- Let the cookies cool on the baking sheet.
- In a small bowl, whisk together the powdered sugar, almond extract, and milk to make the glaze.
- Drizzle the glaze over the cooled cookies and allow it to set before serving.
How to Serve Raspberry Almond Shortbread Cookies
These cookies are great on their own, but you can also serve them alongside a cup of tea or coffee. They make a lovely addition to any dessert platter or are perfect for sharing with friends and family.
How to Store Raspberry Almond Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week (if they last that long!).
Tips to Make Raspberry Almond Shortbread Cookies
- Make sure your butter is at room temperature for easier creaming.
- Don’t skip the glazing step—it’s what makes these cookies extra special!
- You can adjust the amount of raspberry jam to your preference.
Variation
Feel free to switch out the raspberry jam for other fruit jams, such as strawberry or apricot, to try new flavors!
FAQs
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Can I freeze these cookies? Yes, you can freeze them. Place them in an airtight container and they can last for up to three months. Thaw before serving.
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What if I don’t have almond extract? You can use vanilla extract instead, but the flavor will be slightly different.
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Why are my cookies not rising? These cookies are meant to be flat and crumbly, so don’t worry about rising. The key is in the buttery texture!
Enjoy making and sharing these delightful Raspberry Almond Shortbread Cookies with your family and friends!