Description
Indulge in the delightful taste of Raspberry Shortbread Cookies, a perfect blend of buttery almond shortbread and vibrant raspberry jam. These cookies are not only easy to make but also boast a melt-in-your-mouth texture that will impress everyone at your next gathering. With their charming thumbprint design and sweet-tart flavor, they make an elegant addition to any dessert table. Customize them with different jams or extracts for added variety, and enjoy these treats during afternoon tea, holiday celebrations, or simply as a cozy snack at home.
Ingredients
Scale
- 1 cup softened butter
- 2/3 cup sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 1/2 tsp almond extract (for icing)
- 2–3 tsp milk or whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add almond extract and mix well.
- Gradually add all-purpose flour, stirring until a dough forms.
- Roll tablespoon-sized portions of dough into balls and place on the baking sheet, creating an indentation in each with your thumb.
- Fill each thumbprint with about half a teaspoon of raspberry jam.
- Bake for approximately 12 minutes or until lightly golden around the edges.
- Allow cookies to cool on a wire rack. Whisk powdered sugar, almond extract, and just enough milk to create a smooth glaze; drizzle over cooled cookies before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg