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Easy to Make Raspberry Almond Shortbread Cookies

Easy to Make Raspberry Almond Shortbread Cookies

raspberry almond shortbread cookies
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These Raspberry Almond Shortbread Cookies are perfect for any occasion, especially the holidays or Valentine’s Day! The almond flavor of the shortbread cookie paired with the raspberry jam is absolutely delightful! And actually, you can substitute any other jam flavor for the raspberry and you’ll love these cookies!

I like to enjoy them with a hot cup of coffee or tea, but be careful, you might end up eating the whole plate!

Be sure to incorporate all the ingredients really well. I didn’t the first time I made them and my dough was too powdery at the bottom of the bowl. Also, I found chilling the dough before baking made for a more flavorful cookie.

How to Make the Raspberry Almond Shortbread Cookies

Ingredients

  • For the Cookies:
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 tsp. almond extract
  • 2 cups all-purpose flour (I like King Arthur’s)
  • 1/2 cup seedless red raspberry jam (or whatever flavor you wish)
  • For the Glaze:
  • 1 cup confectioner’s sugar
  • 1 1/2 tsp. almond extract
  • 1 – 2 tsp. water

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. In the bowl of an electric mixer, cream the butter, sugar and almond extract until smooth (6-7 minutes). Add the flour and mix well (see my note above). Chill for at least one hour. When ready to bake, remove the dough from refrigerator and let it sit at room temperature for 1 hour so it’s easier to handle.

Roll dough into 1″ balls, and place 2″ apart on prepared cookie sheets. Using your thumb, make a slight indent on the top of each cookie. Fill the indent with about 1/4 tsp. of the seedless red raspberry jam. Bake until edges are lightly browned, about 14 – 16 minutes. Let cool slightly before transferring to a cooling rack, and allow to cool completely.

To make the Glaze, whisk together the confectioner’s sugar, almond extract and the water (1 tsp. at a time as needed) until smooth. Drizzle over the cooled cookies and allow to set.

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Kris Slaboszewski

Kris Slaboszewski

Avid lover of all things in the kitchen (cooking, baking, eating, etc.), dogs and travel. While I do not consider myself to be an expert in any of these categories, I am excited to share my own experiences and stories with you!

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