Raspberry Almond Shortbread Cookies
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.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
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
Instructions
- 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.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. 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!
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg