Raspberry Almond Shortbread Cookies

Great for brunch, with coffee, or tea, or any time, and especially with a glass of milk! Tart raspberries and nutty almonds make a delicious pair.

Raspberry Almond Shortbread Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup butter, softened

  • cup granulated sugar

  • ½

    teaspoon almond extract

  • 2

    cups all-purpose flour

  • ½

    cup seedless red raspberry jam

  • Coarse sugar, to taste

  • 1

    cup powdered sugar

  • 2 to 3

    teaspoons water

  • teaspoons almond extract


In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and the 1/2 teaspoon almond extract. Beat until combined, scraping side of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle. Preheat oven to 350°F. 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. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon of the water, and the 1 1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. Drizzle cookies with icing.


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