This Raspberry Almond Shortbread Cookie recipe combines buttery, crumbly cookies with sweet raspberry filling and a hint of almond flavor. They are just delightful!
Every bite is a little treat that feels fancy but is super easy to make. I love to stack them on a plate for guests—trust me, they’ll be impressed! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for achieving that tender texture. If you’re looking for healthier options, you can replace half with coconut oil or use a plant-based butter for dairy-free cookies.
Almond Extract: This gives the cookies their signature flavor. If you don’t have any on hand, vanilla extract works as a suitable substitute, though the taste will be different. I love using almond extract as it pairs beautifully with the raspberry jam.
Sliced Almonds: These add a nice crunch. Feel free to swap them with chopped pecans or walnuts if preferred, or leave them out entirely for a nut-free version.
Raspberry Jam: The filling! You can use any berry jam you like, such as strawberry or blueberry, for a different twist. Homemade jam can elevate the flavors even more!
Glaze Ingredients: Powdered sugar and milk are simple for a glaze. You can flavor it with a hint of vanilla or almond extract for extra flavor. A dash of lemon juice can make it tangy and refreshing!
How Do You Make the Dough Firm and Sliceable?
Chilling the dough is crucial for the slicing process. It makes the dough firm, allowing you to cut perfect rounds. Here’s how:
- After mixing the dough, shape it into a log and wrap tightly in plastic wrap.
- Refrigerate for at least an hour—this step stops the cookies from spreading too much while baking.
- When ready, slice them gently with a sharp knife into uniform pieces for even baking.
Don’t rush through this part! Proper chilling leads to the perfect shortbread texture.
Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
Filling:
- 1/2 cup raspberry jam
For The Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- Optional: extra sliced almonds for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus 1 hour for chilling the dough, and an additional 15-18 minutes for baking. In total, expect to spend about 1 hour and 40 minutes to enjoy these delightful cookies, but most of that time is hands-off while the dough chills!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. It’s like giving your cookies a comfy place to bake!
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter together with the 3/4 cup of powdered sugar until the mixture is light and fluffy. Add in the almond extract and vanilla extract, mixing until everything is combined. This is the base that makes your cookies wonderfully tender and flavorful!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Slowly add this flour mixture to the butter mixture, stirring until just combined. Be careful not to overmix, as we want to keep that lovely, tender texture.
4. Add the Almonds:
Gently fold in the sliced almonds. They add a delightful crunch to the cookies and enhance that almond flavor!
5. Chill the Dough:
Shape the dough into a log that’s about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate it for at least 1 hour. This step is super important for making the cookies easy to slice and ensuring they hold their shape while baking.
6. Slice and Prepare to Bake:
Once the dough is chilled, remove it from the fridge. Using a sharp knife, slice the log into 1/4-inch thick rounds and place them on your prepared baking sheet.
7. Create Wells for Filling:
With your thumb or the back of a spoon, create a small well in the center of each cookie slice—this is where the delicious raspberry jam will go!
8. Add the Raspberry Jam:
Fill each well with about 1/2 teaspoon of raspberry jam. This fruity center is what makes these cookies truly special!
9. Bake to Perfection:
Bake the cookies in your preheated oven for about 15-18 minutes, or until the edges are lightly golden. Keep an eye on them—overbaking can make them too hard!
10. Cool and Transfer:
Once they’re done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
11. Prepare the Glaze:
While the cookies cool, whisk together the powdered sugar and 1-2 tablespoons of milk or water until you have a smooth glaze. Adjust the consistency until it’s drizzle-ready!
12. Glaze and Serve:
Drizzle the glaze over the cooled cookies, and if you like, sprinkle some extra sliced almonds on top for a pretty finishing touch. Allow the glaze to set before serving or indulging!
Enjoy these delicate, buttery shortbread cookies with a lovely almond flavor and a sweet raspberry center! They’re sure to be a hit at any gathering or for a cozy afternoon treat!
Can I Use Other Types of Jam?
Absolutely! While raspberry jam is a classic choice, feel free to switch it up with other flavors like strawberry, apricot, or blueberry. Just ensure the jam is thick enough to hold in the well!
What If My Dough Is Too Soft to Slice?
If your dough feels too soft after mixing, pop it back into the fridge for another 30 minutes to firm up. This will make slicing much easier and help the cookies maintain their shape when baking.
How Should I Store Leftover Cookies?
To keep them fresh, store leftover cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, consider freezing the cookies (without glaze) for up to 3 months. Thaw them at room temperature before serving!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance, shape it into a log, wrap it tightly, and freeze it! Just let it thaw in the fridge overnight before slicing and baking.