Meet your new favorite treat: Raspberry Almond Shortbread Cookies. Buttery and tender, with a pop of bright raspberry jam and a delicate almond crunch, these cookies are the kind of homemade delight that disappears in a flash. Whether you’re baking for the holidays or just in need of a sweet pick-me-up, Raspberry Almond Shortbread Cookies manage to be both comfortingly classic and a little bit elegant. There’s nothing complicated about this recipe, but the flavors—and those little jammy centers—are totally irresistible.
Ingredients You’ll Need
The beauty of Raspberry Almond Shortbread Cookies is just how simple the ingredient list is. Each one plays a starring role, coming together to create a dessert that’s greater than the sum of its parts. Here’s why each ingredient matters:
- Unsalted butter: Provides rich flavor and that melt-in-your-mouth shortbread texture—be sure it’s truly soft for easy blending.
- Powdered sugar: Dissolves smoothly into the dough, adding just enough sweetness and keeping the crumb tender.
- Almond extract: Adds a fragrant, nutty undertone that sets this cookie apart from basic shortbread.
- All-purpose flour: The structure builder; use a light hand to keep the texture soft and delicate.
- Raspberry jam (seedless preferred): Pops with tart, fruity flavor and adds beautiful color in every bite.
- Sliced almonds: Lend a gentle crunch and reinforce the almond flavor—toast them if you’d like a deeper taste.
- Granulated sugar (optional): A light sprinkle on top brings a sparkling finish and subtle crunch.
How to Make Raspberry Almond Shortbread Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your Raspberry Almond Shortbread Cookies bake evenly and release with ease when they’re done.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and powdered sugar until the mixture looks light and fluffy. This takes about two minutes and really sets the stage for a tender cookie by incorporating air and creating the best base for your dough.
Step 3: Add Almond Extract
Pour in the almond extract and mix again until it’s fully combined. This step is quick, but don’t skip it—the almond aroma makes the kitchen smell incredible and gives these cookies their signature depth.
Step 4: Mix in the Flour
Gradually add the flour to your butter mixture, mixing until everything just comes together into a soft dough. Be careful not to overmix here; you want the dough to hold but still stay tender and short, the hallmark of a great shortbread cookie.
Step 5: Shape the Cookies
Roll the dough into 1-inch balls (about a tablespoon each) and place them 2 inches apart on your baking sheet. Using your thumb or a small spoon, make a gentle well in the center of each ball—this is where all the luscious raspberry jam will go.
Step 6: Fill with Raspberry Jam
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Try not to overfill, as the jam will spread a little in the oven. This jammy center is the shining star that makes these Raspberry Almond Shortbread Cookies truly special.
Step 7: Top with Almonds and Bake
Gently press a few sliced almonds onto the top of each cookie, right over the jam. Slide your tray into the oven and bake for 14–16 minutes, or until the edges are just turning golden. That’s your sign they’re perfectly done.
Step 8: Finish and Cool
If you like a sparkling finish, sprinkle the cookies with a little granulated sugar as soon as they come out of the oven. Cool completely on a wire rack—if you can wait that long—before serving for the classic Raspberry Almond Shortbread Cookie texture.
How to Serve Raspberry Almond Shortbread Cookies
Garnishes
These cookies already look inviting, but a few extra touches can make them even more special. A dusting of powdered sugar on cooled cookies gives a wintry effect, while a drizzle of almond glaze (simply mix powdered sugar and almond extract with a bit of water) can deliver even more almond goodness. For special occasions, a tiny wedge of fresh raspberry on each cookie adds a fresh, pretty pop.
Side Dishes
Pair Raspberry Almond Shortbread Cookies with a cup of afternoon tea, strong coffee, or even a glass of cold milk. They’re lovely alongside a bowl of fresh berries or set out on a platter with other small cookies like lemon bars or chocolate-dipped biscotti for an elegant dessert spread.
Creative Ways to Present
These beauties make darling gifts—stack them in a glass jar tied with a ribbon, or arrange them in mini cupcake liners in a gift tin. For parties, try making them bite-sized for a sweet little nibble, or sandwich two cookies with a little extra jam and almond glaze for a twist on the classic Raspberry Almond Shortbread Cookie experience.
Make Ahead and Storage
Storing Leftovers
Store any uneaten Raspberry Almond Shortbread Cookies in an airtight container at room temperature for up to five days. They stay deliciously buttery and tender, and the jam centers do a stellar job of keeping things moist and flavorful day after day.
Freezing
These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container with parchment between layers. They’ll keep perfectly for up to three months. Thaw at room temperature for an hour before enjoying—they’ll taste freshly baked.
Reheating
If you crave a bit of just-baked warmth, pop frozen or room-temperature Raspberry Almond Shortbread Cookies in a 300°F oven for 3–4 minutes. This brings back that lovely buttery aroma, and the jam gets just a little gooey again. Let cool slightly before eating so you don’t burn your tongue on the molten jam!
FAQs
Can I use a different kind of jam?
Absolutely! Apricot or blackberry jam works beautifully in place of raspberry. Just try to choose a seedless jam for the smoothest bite, and avoid anything too runny to keep the filling from spreading.
How do I keep the cookies from spreading too much?
Make sure your butter is just softened, not melted, and don’t over-mix the dough. Also, chilling the dough for 15 minutes before baking can help retain that perfect shortbread shape if your kitchen runs warm.
Are these cookies gluten-free?
The classic recipe uses all-purpose flour, but you can substitute your favorite cup-for-cup gluten-free blend for a similar result. The texture may be slightly different but still deliciously tender and crumbly.
Can I make the dough ahead of time?
Yes! You can make the dough up to two days ahead and store it in the refrigerator, well-wrapped. Let it come to room temperature before shaping. You can also freeze unbaked dough balls, then make them fresh when the craving hits.
What can I do with leftover jam?
Use any extra raspberry jam to drizzle over oatmeal, swirl into yogurt, or spoon onto pancakes. If you’re feeling creative, try warming it and whisking with a bit of almond extract for a quick sauce to pour over ice cream—yum!
Final Thoughts
Whether you’re gifting them, sharing with friends, or savoring with a hot cup of tea, Raspberry Almond Shortbread Cookies always bring a smile. It’s a simple recipe with flavors that never go out of style, so don’t be surprised if you find yourself baking these again and again. Give them a try, and you’ll see just how delightful this timeless classic can be!
Print
Raspberry Almond Shortbread Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully buttery and tender, these Raspberry Almond Shortbread Cookies are a perfect treat with a burst of fruity sweetness in the center. The combination of almond extract, raspberry jam, and sliced almonds creates a flavor harmony that will have you reaching for seconds.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
Additional Ingredients:
- 1/2 cup raspberry jam (seedless preferred)
- 1/2 cup sliced almonds
- 1/4 cup granulated sugar (for sprinkling, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the almond extract.
- Add Flour: Gradually add the flour to form a soft dough. Roll into 1-inch balls and place on the baking sheet.
- Make Indentations: Press your thumb into the center of each ball to create a well.
- Fill and Bake: Fill each well with raspberry jam, top with sliced almonds, and bake for 14–16 minutes until golden.
- Optional: Sprinkle warm cookies with granulated sugar before cooling on a wire rack.
Notes
- You can use other jam flavors like apricot or blackberry for variety.
- For extra almond flavor, drizzle cooled cookies with a simple almond glaze made of powdered sugar and almond extract.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
