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Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies

1 cup (2 sticks) butter, softened
2/3 cup sugar
2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*
Glaze (below)

- Combine softened butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
- Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
- Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

1 cup confectioners' sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


* Substitute 1/2 cup of your favorite flavor jam.

Raspberry Almond Shortbread Cookies
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon