Raspberry-almond shortbread cookies

  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless red raspberry jam
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 3 to 4 teaspoons water
  • 1 1/2 teaspoons almond extract

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.


  1. These are FABULOUS!! I just made them. I didn't change a thing, I made it as written. Thanks for sharing.

  2. ThankHoly cow, these are brilliant. I made these today with mango-peach jam (because that's what I had) and they were so many buckets of yes that my father in law with not much of a sweet tooth came back to continue devouring them. I may also have *cough* overspilled the almond extract in the cookie a teeny bit. Thank you so much for sharing these! :D

  3. Thanks for sharing :) These cookies are wonderful and adorable for Christmas!

  4. What a beautiful looking holiday cookies! I love how easy to make, but festive it is! Pinned and will try it!


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