Raspberry Almond Shortbread Cookies

One of my favorite cookies. Simple and delicious

Kyra Sage posted in Baking
2y ago

Hi everyone,

Today I thought I would share one of my favorite and go-to cookie recipes. I love baking all year, but when it gets to to be into fall and winter I find myself baking more. I originally made these as a spring cookie, I believe it was Easter, but seeing how soon they disappeared from the platter showed me that I should be making them more often and now I do.

Raspberry Almond Shortbread Cookies

A simple and delicious recipe that will have your friends and family coming back for more

Total time1h 10min


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


  1. In a medium/large bowl beat the butter for 30 seconds on medium speed then add in 1/2 teaspoon of almond extract and 2/3 cup of granulated sugar. Beat together until well combined. Add in your flour and mix well.
  2. Cover the dough and chill in the fridge until it's easy to handle. Approximately 45 minutes to an hour.
  3. After the dough has chilled, preheat your oven to 350 degrees Fahrenheit.
  4. Shape your dough into 1 inch balls and place them 2 inches apart on your ungreased cookie sheet. Once you've placed the balls take your thumb and make an indentation in the center.
  5. Fill the center of each cookie with 1/2 a teaspoon of jam and sprinkle with sugar.
  6. Bake for about 10 minutes of until the edges are golden brown.
  7. When the cookies come out let them sit on the cookie sheet for a few minutes, then move to a cooling wrack to cool completely.
  8. The last step is icing and for that take powdered sugar, almond extract and water and mix until it creates a consistency where you can drizzle it.
  9. Take the icing and drizzle over the cookies.
  10. Serve and enjoy!

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