These Raspberry Almond Shortbread Cookies are a tasty treat! With a buttery base and sweet raspberry jam in the middle, they are perfect for a snack or dessert.
They look so pretty, especially when dusted with powdered sugar. Trust me, I can’t resist nibbling on these when I bake them. They’re just too good! 😋
I love how easy they are to make—just mix, shape, and bake. Perfect with a cup of tea or coffee. You can’t go wrong with these delicious cookies!
Key Ingredients & Substitutions
Unsalted Butter: This is the star of shortbread! I recommend unsalted for better control over the sweetness. If you’re in a pinch, you can use salted butter, just reduce any added salt.
Powdered Sugar: Used for sweetness and a soft texture. If you want a less sweet cookie, you can cut back on the sugar. Use coconut sugar for a different flavor and a hint of caramel.
Almond Extract: This adds amazing flavor! If you don’t have almond extract, you can use vanilla extract. The taste will be different but still delicious.
Raspberry Jam: I love using good quality preserves for their rich flavor. You can substitute with other jams like apricot or strawberry if raspberry isn’t available. Homemade jam works well too!
Sliced Almonds: They provide crunch and decoration. If you’re nut-free, you can skip them or use pumpkin seeds as a topping for some crunch.
How Do You Make Sure Your Shortbread Cookies Are Flaky and Delicious?
Getting the perfect texture in shortbread cookies is all about how you mix and bake. Here are some tips to keep in mind:
- Make sure the butter is soft but not melted. This helps create that tender crumb.
- Avoid over-mixing. Once you add the flour, mix until just combined to keep the cookies light.
- Don’t skip the chilling—if your dough feels too soft, chill it for 15 minutes before rolling.
- Keep an eye on the baking time. Shortbread can go from golden to burnt quickly. Look for edges that are just starting to brown.
Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar (plus extra for dusting if desired)
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup sliced almonds
- 1/2 cup raspberry jam or preserves
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk or lemon juice (for glaze)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and around 15 minutes to bake, with additional cooling time. So, plan for a total of about 45 minutes to an hour before you can snack on these delightful cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and 3/4 cup of the powdered sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy. This will take about 3-5 minutes. Next, add the almond extract and mix well.
3. Add Flour to the Mixture:
Gradually add the all-purpose flour to the butter and sugar mixture. Mix on low speed until just combined, creating a soft dough. Be careful not to over-mix!
4. Shape the Cookies:
Take the dough and roll it into 1-inch balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading while baking.
5. Create Indentations:
Using your thumb or the back of a spoon, gently press down in the center of each ball to form an indentation. This is where the raspberry jam will go! Sprinkle sliced almonds around the edges of each indentation for a lovely decoration and crunch.
6. Fill with Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Be generous but avoid overfilling, so the jam doesn’t spill out during baking!
7. Bake:
Bake the cookies in your preheated oven for about 12-15 minutes, or until the edges begin to turn a light golden color. Do not over-bake; you want them to stay soft and delicious!
8. Cool Down:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and enough milk or lemon juice until you achieve a smooth, drizzle-able consistency.
10. Glaze the Cookies:
Once the cookies have cooled completely, drizzle the glaze over them using a spoon or a piping bag for more control. Allow the glaze to set before serving. If you want, you can also dust them with a little extra powdered sugar for a nice finish!
Enjoy your delicious Raspberry Almond Shortbread Cookies with a cup of tea or coffee! They are sure to impress friends and family.
Can I Use Different Types of Jam in This Recipe?
Absolutely! While raspberry jam is delicious, you can substitute it with any fruit jam or preserves you prefer, such as apricot, strawberry, or even blackberry. Just make sure the consistency is similar so it fills the cookie indentation well.
How Should I Store These Cookies?
Store any leftover 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, but just note that they might lose some of their crispness.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Shape it into balls and freeze them on a baking sheet until solid. Then transfer them to a freezer bag. When you’re ready to bake, simply bake them from frozen—just add an extra 1-2 minutes to the baking time.
What If My Dough is Too Soft?
If your dough feels too soft to shape into balls, don’t worry! Just refrigerate it for about 15-30 minutes. This will firm it up, making it easier to roll and shape without sticking to your hands.