These Raspberry Almond Shortbread Cookies are a tasty treat! They are buttery, sweet, and have a burst of raspberry goodness in every bite, with a hint of almond to make them even better.
Making these cookies is a breeze, and the aroma in your kitchen will be irresistible! I love enjoying them with a warm cup of tea—perfect for snack time or sharing with friends!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness of your cookies. If you only have salted butter, just omit the added salt in the recipe. I find that butter at room temperature blends smoothly, giving cookies a nice texture.
Granulated Sugar: This is essential for sweetness and helps to create a nice crumb. You can substitute with coconut sugar for a healthier option, but it may alter the color a bit. I stick with granulated sugar for traditional cookies.
Almond Extract: This flavor makes the cookies special. If you’re allergic to nuts, try using vanilla extract instead. Some people enjoy a mix of both extracts for a richer taste.
All-Purpose Flour: If you want gluten-free cookies, you can use almond flour or a gluten-free flour blend. Just note that the texture might vary slightly. I love the way all-purpose flour gives these cookies a classic shortbread texture!
Raspberry Jam: You can swap this for any jam or preserve you like, such as strawberry or apricot. Homemade jam works beautifully too! It adds a fruity burst that complements the almond perfectly.
How Can I Make My Cookies Even More Delicious?
One of the important steps is creaming the butter and sugar completely. This incorporates air into the mixture, making your cookies fluffy and light. Here are a few tips to get this step just right:
- Use room temperature butter for easy mixing. If it’s too cold, it won’t cream well.
- Cream for at least 3-4 minutes until the mixture looks pale and fluffy.
- Be sure to scrape down the sides of the bowl to ensure everything is mixed well.
Additionally, when making the indentations for the jam, try not to press too hard. You want a nice well for the jam without flattening the cookie completely—this keeps them soft and chewy!
Lastly, let your cookies cool on the baking sheets for a bit before transferring them. This helps them set perfectly and avoids any breakage. Enjoy baking!
Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds or sliced almonds
- 1/4 teaspoon salt
- 1/3 cup raspberry jam or preserves
- 1/2 cup powdered sugar (for drizzle)
- 1 to 2 tablespoons milk or water (for glaze)
How Much Time Will You Need?
This delightful recipe should take about 15 minutes of prep time and 15-18 minutes of baking time. Plus, allow a bit of time for cooling and glazing—so overall plan for about 45 minutes to an hour. It’s worth every minute for those delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies don’t stick. This will make clean-up a breeze too!
2. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This usually takes about 3-4 minutes—don’t rush this step!
3. Add the Almond Extract:
Now, mix in the almond extract. This flavorful touch is what makes these cookies extra special.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, finely chopped almonds (or sliced almonds), and salt. Mixing them together first helps distribute the salt and almonds evenly throughout the dough.
5. Make the Dough:
Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms. No need to over-mix; just combine until it’s smooth.
6. Shape the Cookies:
Roll the dough into balls about 1-inch in diameter. Place these on the lined baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
7. Create Indentations:
Using your thumb or the back of a spoon, make a gentle indentation in the center of each dough ball. This is where the raspberry jam will go!
8. Fill with Raspberry Jam:
Spoon about 1 teaspoon of raspberry jam into each indentation. Don’t be shy with the jam; that sweet burst is what makes these cookies shine!
9. Bake:
Pop your baking sheets into the preheated oven and bake for 15-18 minutes. Keep an eye on them; you want the edges to be lightly golden but the centers to remain soft.
10. Cool Down:
Once baked, allow the cookies to cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Prepare the Glaze:
While the cookies cool, mix the powdered sugar with 1 to 2 tablespoons of milk or water to make a smooth glaze. Adjust the liquid until you get a consistency that drizzles nicely.
12. Drizzle the Glaze:
After the cookies are completely cool, drizzle the glaze over the top using a fork or a spoon. This adds a lovely finishing touch!
13. Serve and Enjoy:
Let the glaze set for a bit before serving. Then, enjoy your buttery, nutty shortbread cookies with a sweet raspberry center. Perfect for sharing with friends or enjoying with your favorite drink!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam adds a lovely flavor, feel free to substitute with any of your favorite jams or preserves, such as strawberry, cherry, or apricot. Each will give the cookies a unique twist!
Can I Make These Cookies Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend or almond flour. Keep in mind that the texture might vary slightly, but they’ll still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to five days. If you want them to stay fresh longer, you can also freeze them for up to three months. Just make sure to separate layers with parchment paper!
Can I Prep the Dough in Advance?
Definitely! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just let it soften a bit before rolling into balls and baking. This makes it super convenient for last-minute baking!