These Raspberry Almond Shortbread Cookies are a lovely treat! They have a buttery texture, with bursts of sweet raspberry and a hint of almond flavor that makes them special.
Making these cookies feels like a cozy afternoon project. I can’t resist snacking on them with a cup of tea. They’re perfect for sharing, but good luck not eating them all first! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is key to controlling the sweetness. If you’re in a pinch, use salted butter but reduce the added salt to 1/4 teaspoon. When possible, use room temperature butter for the best creaming results.
Raspberry Jam: I often go for seedless raspberry jam as it gives a smooth texture. If you can’t find it, any fruit jam like strawberry or apricot can work. You could even use homemade fruit preserves if you have some.
Almond Extract: Almond extract adds a wonderful flavor, but if you have nut allergies or want a different taste, try using an extra teaspoon of vanilla extract instead. It’s not as rich but keeps the cookies tasty!
Sliced Almonds: They add a nice crunch. If you want a nut-free option, skip them or replace them with finely chopped dried fruits for texture.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar correctly is essential for light, fluffy cookies. Here’s how to do it:
- Ensure your butter is at room temperature so it mixes smoothly.
- Use a hand mixer or stand mixer. Start on low speed to prevent sugar clouds, then increase to medium-high.
- Cream together for about 3-5 minutes until it looks light and fluffy, and the sugar is almost dissolved.
- This process incorporates air, which helps the cookies rise and gives them a chewy texture.
Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for sprinkling
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup raspberry jam (seedless preferred)
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, and 12-15 minutes for baking. After baking, you’ll want to let the cookies cool completely, which might take about 30 minutes. So, all in all, you’re looking at around 1 hour to 1 hour and 15 minutes before you get to enjoy your cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First thing, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick.
2. Creaming Butter & Sugar:
In a large mixing bowl, take your softened unsalted butter and the granulated sugar. Use a hand mixer or a stand mixer to cream them together until the mixture looks light and fluffy. This will take about 3-5 minutes and is the secret to those charming cookies!
3. Adding Flavors:
Now stir in the vanilla extract and almond extract. Mix well until it’s all blended together.
4. Making the Dough:
Gradually add in the all-purpose flour and salt to the wet mixture. Blend it until everything comes together into a soft dough. It should look smooth and easy to handle!
5. Shape the Cookies:
Roll the dough into about 1-inch balls and place them evenly spaced on your lined baking sheet. They should have enough room to spread out a little while baking.
6. Creating Indentations:
Lightly flatten each ball with your hand or a spatula. Use your thumb or the back of a spoon to press into the center of each cookie, creating a little well for the jam.
7. Fill with Raspberry Jam:
Take your raspberry jam and spoon about 1/2 teaspoon into the center of each cookie indentation. Don’t skimp on the jam; it’s the best part!
8. Sprinkle and Add Almonds:
Sprinkle some granulated sugar lightly on top of each cookie, and then place a few sliced almonds around the edges for extra crunch and decoration.
9. Baking Time:
Now, bake your cookies in the preheated oven for about 12-15 minutes, or until the edges turn a light golden color. Keep an eye on them, as ovens can vary!
10. Cooling:
Once done, take them out and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Making the Icing:
While your cookies cool, let’s make the icing. In a small bowl, mix the powdered sugar with 1 tablespoon of milk or water. Stir until smooth, adding more liquid as needed to get a nice drizzle consistency.
12. Final Touch:
Once the cookies are fully cooled, drizzle the icing over them in thin lines. Feel free to get creative with the icing pattern!
13. Let it Set:
Allow the icing to set for a few minutes before serving. Now, enjoy your delightful Raspberry Almond Shortbread Cookies!
Happy baking! 🥳
Can I Use Different Fruit Jam for This Recipe?
Absolutely! While raspberry jam is traditional, you can use any fruit jam you like. Try strawberry, apricot, or even blueberry! Just make sure it’s a flavor you enjoy since it will be the star in the center of your cookies.
What If I Don’t Have Almond Extract?
No worries! If you don’t have almond extract, you can simply replace it with more vanilla extract for a different flavor profile. If you’re looking for a nutty flavor, you could also try hazelnut extract or leave it out altogether.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make the Cookie Dough Ahead of Time?
Yes, you can make the cookie dough ahead of time! Just wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days or freeze it for up to 3 months. If frozen, thaw it in the fridge overnight before shaping and baking your cookies.
