Description
These Raspberry Almond Shortbread Cookies are a delightful treat with a buttery almond-flavored base, filled with sweet raspberry jam, and drizzled with a decadent almond glaze. Perfect for holiday gatherings or afternoon tea.
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 1/2 teaspoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dough: Cream softened butter and granulated sugar, mix in almond extract, then gradually add flour to form a soft dough.
- Shape and fill: Roll dough into balls, make an indentation, fill with raspberry jam, and bake until golden.
- Make the glaze: Whisk together powdered sugar, milk, and almond extract, then drizzle over cooled cookies.
Notes
- For best results, use high-quality jam and avoid overfilling.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
