These Raspberry Almond Shortbread Cookies are buttery, sweet, and have a burst of fruity flavor! The crunchy texture pairs perfectly with the smooth raspberry filling.
They are so easy to make, you’ll want to bake them all the time. Plus, who can resist that sweet almond scent wafting through the kitchen? I’d definitely sneak a few while they cool! 🍪
I love serving them with tea for a cozy snack. Just a couple of these cookies can brighten anyone’s day. Trust me, they’re a real treat!
Key Ingredients & Substitutions
Unsalted Butter: This is key for that rich flavor. If you’re looking for a healthier option, you can substitute with coconut oil. However, keep in mind that the texture may change a bit!
Granulated Sugar: For a little extra flavor, you can use brown sugar instead. It adds a hint of caramel taste, which is delightful with almonds.
Almond Extract: This gives a lovely nutty flavor. If you can’t find almond extract, vanilla extract works too, but it will change the overall taste.
Sliced Almonds: They add crunch and aesthetics! If you don’t have sliced almonds, try chopped pecans or walnuts for a different texture.
Raspberry Jam: You can use any berry jam if raspberries are hard to find. Strawberry or blackberry would also taste fantastic!
How Do I Get Perfectly Soft Cookies?
Getting your cookies soft and chewy is all about the mixing and baking time. Here are some helpful tips:
- Make sure your butter is softened but not melted for the creaming stage. This ensures a good texture.
- Don’t overmix once you add the flour. This keeps the cookies tender.
- Watch your baking time! Take them out when the edges just start to turn golden. They will continue to cook a little as they cool.
These small tips will help you bake the perfect Raspberry Almond Shortbread Cookies every time!
Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup sliced almonds
- 1/2 cup raspberry jam or preserves
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and bake, plus some time for cooling. Set aside about 40 minutes in total to make sure everything is ready to enjoy!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). To make cleanup easier, line a baking sheet with parchment paper – this way the cookies won’t stick!
2. Making the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step creates the wonderful texture of your cookies!
3. Add Flavor:
Pour in the almond extract and give it a good mix. This is where the cookies will start to smell amazing!
4. Combine Dry Ingredients:
Gradually mix in the flour and salt. It’s best to do this slowly until everything comes together nicely to form a dough.
5. Add Some Crunch:
Next, stir in the sliced almonds. They will add a delightful crunch to your cookies!
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, making sure to leave about 2 inches between each cookie.
7. Create a Well for the Jam:
Using your thumb (or the back of a small spoon), gently press an indentation into the center of each cookie. This will hold the raspberry jam.
8. Fill It Up:
Take about 1/2 teaspoon of raspberry jam and fill each indentation. Yum!
9. Bake the Cookies:
Pop them in the oven and bake for 12-15 minutes or until the edges are just lightly golden. Keep an eye on them – you want them to be perfectly baked!
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. They’ll finish setting as they cool!
11. Make the Glaze:
In a small bowl, whisk together powdered sugar and your choice of milk or lemon juice until smooth. This will create a delicious glaze.
12. Drizzle Time:
Once the cookies are completely cool, drizzle the glaze over the tops. Don’t be shy, a little extra glaze never hurt anyone!
13. Enjoy!
Let the glaze set for a few minutes before serving. Now, grab a cookie (or two!) and enjoy those buttery almond delights with their sweet raspberry filling!
Happy baking! 🌟
Can I Use Different Types of Jam?
Absolutely! While raspberry jam adds a delicious tang, you can use any berry jam or preserves you prefer, such as strawberry or blackberry. Just keep in mind that the flavor will change slightly based on your choice!
What If My Cookie Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to roll into balls without sticking to your hands.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed container for up to a month. Just thaw them at room temperature before enjoying again!
Can I Make These Cookies Vegan?
Yes, you can make a vegan version! Substitute the unsalted butter with a plant-based butter and use a vegan sugar alternative, such as coconut sugar. Also, ensure your jam is free from gelatin!