Raspberry Almond Shortbread Cookies
Easy Raspberry Almond Shortbread Cookies with a fruity jam center, topped with a sweet glaze. A delicious festive holiday treat!
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Servings: 28 cookies
Ingredients
Raspberry Almond Shortbread Cookies
- 1 cup cold salted butter cut into 1 Tablespoon pieces
- ⅔ cup (140 grams) granulated sugar
- ½ teaspoon almond extract
- 2 cups + 2 Tablespoons (300 grams) all-purpose flour
- ½ cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 1 Tablespoon milk
Instructions
For the Cookies
- Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter for 1 minute.
- Add the sugar and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed.
- Mix in the almond extract. Gradually add the flour and blend just until the dough comes together. (It will seem very crumbly, just be patient and keep mixing.)
- Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Arrange the dough balls on the baking sheets, spacing them 2 inches apart.
- Press a wide, shallow indentation into the center of each one using the bottom of a wooden spoon or a spatula handle. Fill each indentation with a heaping ¼teaspoon of raspberry jam.
- Transfer cookie sheets to the fridge to allow cookies to chill for 20 minutes.
- Bake for only 11 to 12 minutes. They will not seem done but they are! The cookies should remain soft and will firm up as they cool—avoid over-baking or they’ll turn crunchy.
- Allow cookies to cool for 5 minutes on the baking sheet then transfer to a cooling rack and allow them to cool completely.
For the Glaze
- Whisk the glaze ingredients together and drizzle the glaze over the cooled cookies.
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