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
Ingredients
- 1 C butter softened
- 2/3 C sugar
- 1/2 tsp almond extract
- 2 C flour
- 1/2 C raspberry jam
Glaze
- 1 C powdered sugar
- 1 1/2 tsp almond extract
- 2-3 tsp. milk or whipping cream
Instructions
Cookies
- 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.
Glaze
- Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
- Drizzled over cool cookies
Video
Nutrition
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Leigh Anne, they are so pretty. I am going to share a link to this post in one of my next Cookies roundups (two more installments in this series).
Blessings
Sinea
Love your photos! These look so delicious and simple to bake. I am going to try and bake these for Christmas, thanks for sharing.
I just made these and they are sooooo yummy! I had to put them in the basement so they’re far away and I won’t be tempted to eat any more.
A small departure from your recipe is that I kept on beating the dough passed the point where it was crumbly and then it became real smooth and soft. I was able to shape the balls immediately, indent and fill them and they didn’t crack. These little delicious beauties will add so much to my cookie platter.
Thanks for sharing the recipe, Leigh Ann, and Merry Christmas to you and your beautiful family.
Missouri Barb
So glad you enjoyed them!! Next time I will keep mixing them!! Thanks for sharing. Merry Christmas to you and yours too!!
Yum! I love shortbread cookies. Those look absolutely delicious.
Popping over from the Marvelous Mondays link up.
Thanks for stopping by Tonia! Hope you’ll try the cookies!!
I’m a big fan of those little holiday cookie books too, I pull them out year after year. I am a lover of short bread and this looks so delish with that perfect little dollop of jam!
BTW, I saw this at the Marvelous Mondays party.
Why when you press the PRINT in the box with the recipe and picture of finished product the picture is not there. Happens on other recipes also. Thanks
I had to add 2 Tbsp. Of milk instead of 2 tsp. because glaze was too thick to drizzle over cookies.
Hi!
I made these last year and absolutely LOVED them. I’m wanting to make them again this year, but was wondering – have you ever tried freezing them, or do they freeze well?
Thank you!
Carney, I haven’t frozen them before so I’m not sure how they would hold up.
These cookies went over BIG at my house this year. I personally do not care for almond flavoring so I used pure vanilla extract instead and they are scrumptious!
And as an aside, they freeze perfectly! ????
These were the only cookie I got made this Christmas – we love them!