Raspberry Shortbread Cookies are our family’s favorite Christmas cookie. They are the first one requested and the first one to disappear.
Today’s recipe is one of our family’s favorite holiday cookies. In fact over Thanksgiving Tessa specifically requested we make these raspberry shortbread cookies. The base is a delicious almond shortbread that everyone loves. And the raspberry topping is the perfect addition.
How to make Raspberry Shortbread Cookies
The recipe called for and I made them with raspberry jam but I bet they would be yummy with any flavor you might have in your refrigerator. The dough is a shortbread dough so it is a bit crumbly (no there are NO EGGS in it) so as you mix it up you may think it is too dry but keep mixing it together and it will look like this.
Then use your hands to bring the dough into a ball and then refrigerate for about one hour.
Form the dough into one inch balls and place on a parchment lined cookie sheet. Make an indentation into the cookie with your thumb (the cookie may crack a bit but that is o.k.) Then fill each indentation with about 1/4 tsp of jam. Don’t overfill!
They bake for about 14 minutes and then allow to cool. While they are cooling mix up your glaze and then drizzle over the cookie once they are cool. I love, love the almond flavor in the cookie and the glaze.
Give this recipe a try. I know it will be a popular one on your holiday cookie plate!
Make sure to check out more of my Christmas cookie recipes:
Raspberry Shortbread Cookie Recipe
Raspberry Shortbread Cookies
- 1 C butter softened
- 2/3 C sugar
- 1/2 tsp almond extract
- 2 C flour
- 1/2 C raspberry jam
- 1 C powdered sugar
- 1 1/2 tsp almond extract
- 2-3 tsp. milk or whipping cream
- Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
- Reduce speed and add in flour. Beat until well mixed.
- Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
- Form the dough into a ball and cover, refrigerate until firm (at least one hour)
- Heat oven to 350 degrees
- Shape dough into one inch balls.
- Place 2 inches a part on a ungreased cookie sheet.
- Make an indentation with your thumb in the center of each ball.
- Fill the indentation with 1/4 tsp of jam. Do not overfill
- Bake for 14 minutes or until edges are lightly browned
- Let stand 1 minute, remove from cookie sheet and cool completely.
- Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
- Drizzled over cool cookies
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