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
Scale
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
