Raspberry Shortbread Cookies Recipe
Introduction
Raspberry Shortbread Cookies are a delightful treat combining buttery, crumbly shortbread with a sweet and tangy raspberry jam center. Finished with a smooth almond-glazed drizzle, these cookies are perfect for teatime or any special occasion.
Ingredients
- 1 cup butter (softened)
- 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
- 2-3 tsp milk or whipping cream
Instructions
- Step 1: In a bowl, combine the softened butter, sugar, and 1/2 teaspoon almond extract. Mix at medium speed, scraping the bowl often, until the mixture is creamy.
- Step 2: Reduce the mixer speed and gradually add the flour. Continue beating until the dough just begins to come together. It may look dry and crumbly; when the flour is absorbed, use your hands to gently bring the dough into a ball without overmixing. The warmth of your hands will help form the dough.
- Step 3: Shape the dough into a ball, cover it, and refrigerate until firm, at least one hour.
- Step 4: Preheat your oven to 350°F (175°C). Shape the chilled dough into one-inch balls and place them two inches apart on an ungreased cookie sheet.
- Step 5: Press an indentation into the center of each dough ball with your thumb. Fill each indentation with about 1/4 teaspoon of raspberry jam, being careful not to overfill.
- Step 6: Bake the cookies for 14 minutes or until the edges are lightly browned. Let them stand for one minute, then remove from the cookie sheet and cool completely on a wire rack.
- Step 7: To make the glaze, combine the powdered sugar, 1 1/2 teaspoons almond extract, and enough milk or whipping cream (2 to 3 teaspoons) to reach your desired consistency.
- Step 8: Drizzle the glaze over the cooled cookies and allow it to set before serving.
Tips & Variations
- Use fresh or high-quality raspberry jam for the best flavor contrast with the buttery shortbread.
- If you prefer, substitute almond extract with vanilla extract for a different aroma.
- For a festive touch, sprinkle finely chopped nuts or colored sugar over the glaze before it sets.
Storage
Store these cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, refrigerate for up to two weeks or freeze for up to three months. Reheat gently at room temperature before serving to soften the glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of jam?
Yes, you can substitute raspberry jam with other flavors like strawberry, apricot, or blackberry to suit your taste.
How do I prevent the jam from leaking during baking?
Use just a small amount of jam (about 1/4 teaspoon) in each indentation. Overfilling can cause the jam to spill over while baking.
Print
Raspberry Shortbread Cookies Recipe
- Total Time: 1 hour 29 minutes
- Yield: 24 cookies 1x
Description
Delight in these classic Raspberry Shortbread Cookies, featuring a buttery, crumbly base topped with a sweet raspberry jam center and a delicate almond-flavored glaze. Perfectly baked to a light golden edge, these cookies offer an irresistible combination of tangy fruitiness and rich, tender shortbread.
Ingredients
Cookies
- 1 cup butter (softened)
- 2/3 cup sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2–3 tsp milk or whipping cream
Instructions
- Prepare the Cookie Dough: In a mixing bowl, combine the softened butter, sugar, and 1/2 teaspoon almond extract. Beat at medium speed, scraping the bowl often, until the mixture is creamy and smooth.
- Add Flour: Reduce mixer speed and gradually add the all-purpose flour. Continue mixing just until the dough starts to come together. It will appear somewhat dry and crumbly at first.
- Form Dough Ball: When the dough has absorbed all the flour and starts to cohesively come together, finish kneading by hand. Avoid overmixing, as the warmth from your hands will help bring the dough into a smooth ball.
- Chill the Dough: Cover the dough ball and refrigerate for at least one hour to firm up, which makes it easier to shape.
- Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
- Shape Cookies: Roll the chilled dough into 1-inch diameter balls. Arrange them spaced about 2 inches apart on an ungreased cookie sheet to prevent sticking.
- Create Indentations: Press the center of each dough ball gently with your thumb to form a small indentation for the jam.
- Fill with Jam: Spoon approximately 1/4 teaspoon of raspberry jam into each indentation, being careful not to overfill to avoid spillage during baking.
- Bake: Place the cookie sheet in the preheated oven and bake for 14 minutes or until the edges of the cookies turn a light golden brown, indicating they are cooked through.
- Cool Cookies: Remove the cookies from the oven and allow them to stand for 1 minute on the sheet. Then, transfer them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix the powdered sugar with 1 1/2 teaspoons almond extract. Add 2 to 3 teaspoons of milk or whipping cream gradually, stirring until the glaze reaches a drizzling consistency.
- Glaze Cookies: Drizzle the almond glaze over the cooled cookies, letting it set before serving to add a sweet and flavorful finishing touch.
Notes
- Ensure the butter is softened but not melted for proper dough texture.
- Do not overmix the dough to keep the cookies tender and crumbly.
- Chilling the dough is essential for easy shaping and to prevent spreading during baking.
- Use a small spoon or piping bag for more precise jam filling.
- Allow glaze to set completely before stacking or storing to avoid sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry shortbread cookies, almond extract cookies, jam-filled cookies, berry desserts, holiday cookies, buttery shortbread
