Description
Delicate and buttery shortbread cookies filled with sweet raspberry jam and topped with a delightful almond glaze. These Raspberry Almond Shortbread Cookies are perfect for holiday gatherings or as a special treat any time of the year.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
Filling and Glaze:
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar
- 1 to 2 teaspoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in 1/2 teaspoon almond extract.
- Add flour: Gradually add the flour and mix until a soft dough forms.
- Form cookies: Roll the dough into 1-inch balls and place on a baking sheet. Make an indentation in the center of each ball.
- Add filling: Fill each indentation with raspberry jam.
- Bake: Bake for 12–15 minutes until lightly golden.
- Make glaze: Whisk together powdered sugar, almond extract, and milk to make a glaze.
- Drizzle: Drizzle glaze over cooled cookies.
Notes
- You can substitute any seedless jam you prefer, such as apricot or strawberry.
- For a stronger almond flavor, add slivered almonds on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
