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Freshly baked Raspberry Almond Shortbread Cookies on a plate

Raspberry Almond Shortbread Cookies

These Raspberry Almond Shortbread Cookies are a delightful treat with a buttery, almond-infused base and a luscious raspberry jam center, perfect for any gathering or afternoon tea.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Should be at room temperature for easy mixing.
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract Can substitute with vanilla extract if preferred.
  • 2 cups all-purpose flour Sifting helps create a lighter texture.
  • 1/2 cup raspberry jam Feel free to substitute with other fruit jams.
  • 1/4 cup sliced almonds Adds a crunchy texture.

Method
 

Preparation
  1. In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat with an electric mixer until creamy and light, about 2-3 minutes.
  2. Incorporate almond extract into the butter mixture.
  3. Gradually add all-purpose flour, stirring gently until just combined.
  4. Shape the dough into 1-inch balls and place them on prepared baking sheets, pressing your thumb into each to create an indentation.
  5. Fill each indentation with a spoonful of raspberry jam.
  6. Top each cookie with sliced almonds.
Baking
  1. Bake in a preheated oven for 14-18 minutes, or until edges are lightly golden.
  2. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies can last about 1 week in an airtight container. For longer storage, freeze them where they can last for up to three months. Chill dough for easier handling in warm kitchens. Drizzling with white chocolate adds an elegant touch.