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Raspberry Almond Shortbread Cookies

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A wonderful shortbread with almond flavor, raspberry center and a sweet glaze over top!

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • Glaze:
  • 1 cup (2 sticks) butter, softened
  • 2/3 cup sugar
  • 1/2 tsp. almond extract
  • 2 cups flour
  • 1/2 cup seedless raspberry jam
  • 1 cup powdered sugar
  • 1/2 tsp. almond extract
  • 2-3 tsp. water

Details

Servings 46
Preparation time 10mins
Cooking time 18mins
Adapted from peanutbutterandpeppers.com

Preparation

Step 1

In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy, about 2 to 3 minutes.

Reduce speed to low; add flour. Beat until well-mixed, about 2 to 3 minutes.

Cover and chill dough at least 1 hour.

Preheat oven to 350°F.

Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in the center of each cookie (edges may slightly crack). Fill each indentation with about 1/4 teaspoon raspberry jam.

Bake for 14 to 18 minutes or until edges are slightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.

Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.

Serving Size: 46 Cookies

Calories per cookie: 76, Fat: 4.1, Cholesterol: 10, Sodium: .7, Carbs: 9.7, Fiber: .08, Sugar: 4.8, Protein: .06

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