These Raspberry Almond Shortbread Cookies are buttery, sweet treats filled with jam and a hint of almond. They’re perfect for any occasion and so simple to whip up!
Honestly, who can resist a cookie that tastes like a hug? Whenever I bake these, my family magically appears in the kitchen, ready for a taste! 🍪
Making these cookies is a breeze! Just mix, shape, and bake. I love enjoying them with a warm cup of tea—they make the perfect cozy snack!
Key Ingredients & Substitutions
Butter: Unsalted butter is essential for the right taste and texture in shortbread. If you need a dairy-free option, try using a vegan butter substitute or coconut oil for similar consistency.
Sugar: Granulated sugar gives the cookies their sweetness. You can use a natural sweetener like coconut sugar or even a sugar substitute if you’re watching your sugar intake. Just remember it might change the texture slightly.
Almond Extract: This adds a wonderful flavor to the cookies. If you’re allergic to nuts or prefer a different taste, feel free to replace it with vanilla extract or even lemon zest for a fresh twist.
Raspberry Jam: Seedless raspberry jam is ideal, but any berry jam works well too. For a healthier option, try homemade fruit preserves or even a drizzle of fresh fruit puree!
How Do I Get My Cookies to Have the Perfect Texture?
The key to achieving the right texture for these cookies lies in the mixing and baking process. Here are some handy tips:
- When creaming butter and sugar, make sure to go until your mixture is light and fluffy. This adds air, creating a tender texture.
- Be careful not to overmix once you add the flour! Just mix until combined to keep the cookies light and crumbly.
- Chilling the dough is crucial; it helps maintain the shape during baking and creates a tender bite. Make sure it’s firm before slicing.
- Bake until the edges just start to turn golden; this ensures your cookies remain soft in the center. Letting them cool slightly before transferring keeps them intact!
These tips should help you make cookies that are not only delicious but also have that melt-in-your-mouth goodness we all crave! Enjoy your baking!
Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for sprinkling
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup sliced almonds
- 1/4 teaspoon salt
- 1/3 cup raspberry jam (seedless preferred)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
How Much Time Will You Need?
This delightful cookie recipe takes about 30 minutes for preparation and 12-15 minutes for baking. Don’t forget to include at least 1 hour for chilling the dough in the fridge. So, all in all, around 1 hour and 45 minutes before you can enjoy these scrumptious treats!
Step-by-Step Instructions:
1. Prepare Dough:
In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add in the almond extract and vanilla extract, and mix until everything is well combined.
2. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, sliced almonds, and salt. Gradually add this dry mixture into the butter mixture, stirring gently just until combined. Remember, the dough will be soft but should hold together nicely.
3. Form Cookies:
Divide the dough in half and roll each half into a log that is about 2 inches in diameter. Wrap each log tightly in plastic wrap and place them in the refrigerator for at least 1 hour, or until firm enough to slice.
4. Slice and Shape:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough from the fridge and slice the logs into 1/4-inch thick rounds. Use your thumb or a small spoon to gently press an indentation in the center of each cookie round.
5. Add Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Once filled, lightly sprinkle some granulated sugar over the edges of the cookies for that extra crunch!
6. Bake:
Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges turn a light golden color. Once baked, remove from the oven and let them cool on the baking sheet for about 5 minutes before moving to a wire rack to cool completely.
7. Prepare Glaze:
In a small bowl, mix together the powdered sugar and milk until it’s smooth and creamy. This glaze should be drizzle-ready!
8. Serve and Enjoy:
Once your cookies are cool and the glaze has set, they are ready to enjoy! These Raspberry Almond Shortbread Cookies are perfect for sharing, gifting, or simply indulging during a cozy afternoon.
Whether it’s for a special occasion or just because, these delightful cookies will surely brighten anyone’s day!
Can I Use Different Fruit Jam?
Absolutely! While raspberry is traditional, you can swap it with any fruit jam you like, such as strawberry, apricot, or even a mixed berry jam. Just make sure it’s seedless for a smoother filling!
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just layer them with parchment paper in a freezer-safe container to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to 2 days in advance. Wrap it well in plastic wrap and keep it in the refrigerator. When ready to bake, simply slice and proceed with the rest of the recipe.
What If My Dough Is Too Soft to Slice?
If your dough feels too soft after chilling, don’t worry! Simply pop it back in the fridge for another 15-30 minutes until it firms up more. Perfectly sliced cookies are just a little patience away!
