Description
Experience the joy of baking with this recipe, for Raspberry Shortbread Cookies. It’s a masterpiece that beautifully combines the buttery taste of shortbread with the tangy sweetness of raspberry jam. Each cookie is a gesture featuring crumbly edges that lead to a soft and melt-in-your-mouth center. Topped with a dollop of ruby red raspberry goodness these cookies offer a delightful burst of flavor. The addition of almond extract adds a touch that dances gracefully on your taste buds. To complete this delight we drizzle a glaze over each cookie creating an exquisite balance of textures and flavors that will leave you wanting more.
Ingredients
1 c butter, softened
⅔ c white sugar
1 ¼ tsp almond extract, divided
2 c all-purpose flour
½ c seedless raspberry jam
½ c confectioners’ sugar
1 tsp milk
Instructions
Make sure you have all the ingredients ready. Preheat your oven to 350°F (175°C).
In a bowl combine 1 cup of softened butter and ⅔ cup of white sugar until they become creamy.
Add in ½ teaspoon of almond extract. Slowly mix in 2 cups of all-purpose flour stirring until a dough forms.
Shape the dough into balls that are 1 ½ inches, in size. Place them on a cookie sheet leaving about a 2-inch gap between each ball. Use your thumb to create an indentation in the center of each ball. Fill each indentation with raspberry jam.
Put the cookie sheet into the oven. Bake for around 14 to 18 minutes or until the edges turn lightly golden brown. Let the cookies cool on the sheet for a few minutes.
Meanwhile, in another bowl whisk together ½ cup of confectioners’ sugar, 1 teaspoon of milk and the remaining ¾ teaspoon of almond extract until you get a smooth glaze.
Drizzle this glaze, over the cookies. Allow them to cool completely before enjoying!
Notes
Craving these divine cookies but need a gluten-free option? Worry not! Swap out the all-purpose flour for a 1:1 gluten-free flour blend (just make sure it includes xanthan gum). Double-check that your other ingredients like almond extract and raspberry jam are gluten-free, and you’re good to go!
If the dough feels a bit crumbly, a splash of milk can work wonders. Don’t forget to be generous with that luscious raspberry jam for an extra moist bite.
- Prep Time: 30 mins
- Cook Time: 15 mins
