These Raspberry Almond Shortbread Cookies are a sweet treat with a buttery crunch and a fruity burst of raspberry. Almond flavor makes them extra special!
Every bite is like a tiny delight. They are perfect for sharing with friends or enjoying all by yourself (no judgment here!). I love them with tea—so cozy!
Key Ingredients & Substitutions
Butter: Unsalted butter helps control the saltiness in your cookies. If you’re in a pinch, you can use salted butter—just skip adding any extra salt in the recipe.
Almond Extract: This gives the cookies their lovely nutty flavor. If you or someone you know has a nut allergy, you can use vanilla extract instead. It will change the flavor slightly but will still taste great!
Flour: All-purpose flour is standard here. For a gluten-free option, try using a gluten-free 1:1 baking flour. They usually work well in cookie recipes.
Raspberry Jam: If you can’t find raspberry jam or want to switch it up, feel free to use other fruit jams like strawberry or apricot. Each will bring a unique taste!
How Do I Cream Butter and Sugar Perfectly?
Creaming butter and sugar is a crucial technique for getting light and fluffy cookies. Here’s how to do it right:
- Ensure the butter is softened but not melted. It should be easy to press with a finger.
- Use an electric mixer on medium speed. Beat the butter until it’s light in color and fluffy, which takes about 2-3 minutes.
- Add the sugar gradually, beating until it’s fully incorporated and the mixture looks airy.
This step is key for incorporating air into the dough, which makes your cookies tender and delicious! Remember, take your time with this part for the best results.
What’s the Best Way to Create Indentations for the Jam?
Making the perfect indentation for the raspberry jam is simple! Here’s how:
- After placing cookie dough balls on the baking sheet, use your thumb to gently press down in the center of each ball.
- Make sure not to press too hard, or the cookie might break! A gentle push is all you need.
This little well is perfect for holding the jam while it bakes, ensuring you have a nice fruit flavor in every bite!
Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon almond extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) sliced almonds, plus extra for garnish
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk or water
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 12-15 minutes for baking. Be sure to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. Allowing the icing to set will take just a few minutes more. In total, you’re looking at around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that heats, line your baking sheets with parchment paper to prevent sticking. This makes clean-up super easy too!
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar. Mix until the mixture is fluffy and light in color. This usually takes about 2-3 minutes. Stir in the almond extract for that sweet nutty flavor.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually mix this flour mixture into the buttery goodness, mixing gently until just combined. You don’t want to overmix—aim for a nice dough consistency!
4. Fold in Almonds:
Gently fold the sliced almonds into the dough, ensuring they are evenly distributed throughout. This adds a lovely crunch to your cookies!
5. Shape the Cookies:
Scoop the dough into tablespoon-sized balls and place them on the lined baking sheets, leaving about 2 inches of space between each ball. This helps them bake evenly without merging!
6. Create the Indentations:
Using your thumb or the back of a small spoon, create a small indentation in the center of each dough ball. This is where the raspberry jam will go, giving your cookies a delightful fruity center.
7. Add the Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill it; just a little dab will do the trick!
8. Bake the Cookies:
Pop your baking sheets in the preheated oven and bake for 12-15 minutes or until the edges are golden brown. Watch them closely towards the end!
9. Cool and Ice:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Meanwhile, prepare the icing by whisking together powdered sugar with milk or water until smooth and drizzle-able.
10. Drizzle with Icing:
Once the cookies are completely cool, drizzle the icing in a crisscross pattern over the top of each cookie. It adds a lovely touch and extra sweetness!
11. Garnish and Serve:
If you want to make them look extra special, add a few extra sliced almonds on top of the icing. Just press them lightly into the icing. Allow the icing to set before enjoying your delicious cookies!
Now you’re ready to enjoy your Raspberry Almond Shortbread Cookies — a perfect blend of buttery, nutty, and raspberry perfection! Happy baking!
Can I Substitute the Almond Extract?
Absolutely! If you prefer not to use almond extract, you can substitute it with vanilla extract for a different flavor. It will still taste wonderful!
How Should I Store Leftover Cookies?
Store any leftover Raspberry Almond Shortbread Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week.
Can I Freeze Cookie Dough?
Yes! You can freeze the cookie dough for up to 3 months. Just shape the dough into balls and place them on a baking sheet to freeze first. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
What Can I Use Instead of Raspberry Jam?
You can use any fruit jam or preserves you like! Strawberry, blackberry, or even apricot can work. Feel free to get creative with your favorite flavors!
