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Raspberry Almond Shortbread Cookies

Delight in these warm Raspberry Almond Shortbread Cookies, featuring a blend of butter, almond, and raspberry jam for a rich and crumbly treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature for best texture.
  • 2/3 cup granulated sugar Use less if using salted butter.
  • 1/2 teaspoon almond extract Adds a delightful aroma.
  • 2 cups all-purpose flour Spoon and level the flour to avoid density.
Toppings
  • 1/2 cup raspberry jam Feel free to experiment with different jam flavors.
  • 1/4 cup sliced almonds Can be toasted for extra flavor.

Method
 

Preparation
  1. In a large mixing bowl, combine softened unsalted butter with granulated sugar. Beat with an electric mixer until creamy and light, about 2-3 minutes.
  2. Incorporate almond extract into the butter mixture.
  3. Gradually add all-purpose flour. Stir gently until just combined.
  4. Shape the dough into 1-inch balls and place them on prepared baking sheets, spaced about 2 inches apart.
  5. Press your thumb into each to create an indentation.
Baking
  1. Fill each indentation with a spoonful of raspberry jam.
  2. Top each cookie with sliced almonds.
  3. Bake in the preheated oven for 14-18 minutes, or until the edges are lightly golden.
  4. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for up to 3 months.