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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Raspberry Shortbread Cookies

Raspberry Shortbread Cookies

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By: Leigh Anne WilkesPosted: 12/12/20Updated: 12/12/20

This post may contain affiliate links. Please see disclosure policy here.

cooling rack of raspberry shortbread cookies

Raspberry Shortbread Cookies are our family’s favorite Christmas cookie.  They are the first one requested and the first one to disappear.

Be sure to check out some of our other favorite Christmas cookies including  Ginger Snap Toffee Cookies, Snowball Cookies, and White Chocolate Peppermint Meringues

rack of raspberry shortbread cookies

Today’s recipe is one of our family’s favorite holiday cookies.  It is the one cookie my children ask for year after year.  The base is a delicious almond shortbread and the raspberry topping is the perfect addition. The almond flavor is perfection.

raspberry shortbread cookies  drizzled with glaze

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 come together.

baking sheet of raspberry shortb read cookies
  • Refrigerate dough for about one hour.
  • Form the dough into one inch balls and place on a parchment lined cookie sheet.
pushing thumb into shortbread dough
  • Make an indentation into the cookie with your thumb (the cookie may crack a bit but that is o.k.)  Do not push all the way through to the baking sheet.
  • Fill each indentation with about 1/4 tsp of jam.  I like to use raspberry but use your favorite flavor. Don’t overfill!
spooning jam into cookies
  • Bake in a 350 degrees F. oven for about 14 minutes or until they begin to turn golden brown around the edges.
  • Allow cookies to cool completely.
  • Mix up glaze while they are cooling.
  • Drizzle with glaze.
drizzling glaze on shortbread cookies

It definitely wouldn’t be Christmas at our house without these raspberry shortbread cookies. This is one of those cookies that I think actually tastes better the second day. They soften up a bit and are so yummy!

I know it will be a popular one on your holiday cookie plate too!

drizzled raspberry shortbread cookies

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Raspberry Shortbread Cookie Recipe

4.58 from 28 votes
rack of raspberry shortbread cookies

Raspberry Shortbread Cookies

Recipe From: Leigh Anne Wilkes
Raspberry Shortbread Cookies are a delicious raspberry thumbprint cookies made with buttery almond shortbread.
serves: 24 cookies
Prep:15 minutes
Cook:12 minutes
Total:27 minutes
Rate Recipe

Ingredients

  • 1 cup butter softened
  • 2/3 cup sugar
  • 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 1/2 cup raspberry jam

Glaze

  • 1 cup 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 but will come together.
  • 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

Nutrition Facts:

Calories: 168kcal (8%) Carbohydrates: 23g (8%) Protein: 1g (2%) Fat: 8g (12%) Saturated Fat: 5g (31%) Cholesterol: 20mg (7%) Sodium: 70mg (3%) Potassium: 19mg (1%) Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 236IU (5%) Vitamin C: 1mg (1%) Calcium: 6mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Keyword:raspberry shortbread, raspberry shortbread thumbprint cookies
rack of raspberry shortbread cookies
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Originally posted December 9, 2013

cooling rack of raspberry shortbread cookies
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  1. Linda says

    Posted on 1/5 at 3:21 pm

    We absolutely loved these for Christmas. Guess what? It’s the new year and I’m going to make some more now,they were so good!

    Reply
    • Leigh Anne Wilkes says

      Posted on 1/7 at 9:07 am

      I make them all year round!

      Reply
  2. Brigitte says

    Posted on 12/20 at 1:32 pm

    Made these today, they are delicious !!!

    Reply
  3. Florence Jackson says

    Posted on 12/18 at 6:29 pm

    Can these be frozen?

    Reply
    • Leigh Anne says

      Posted on 12/19 at 12:09 pm

      Yes they can!

      Reply
  4. Terry says

    Posted on 12/18 at 5:01 am

    Hello! I’m getting ready to make these but I’m curious how to store them. I’m worried about them sticking to each other. Any advice?

    Reply
    • Leigh Anne says

      Posted on 12/18 at 6:20 am

      I store them flat, in a single layer and then put a layer of was paper over the top before I add another layer.

      Reply
  5. Dani says

    Posted on 12/16 at 10:55 am

    I’d give these 100 stars if I could! Mine did get a little flat but still tasted amazing (it was my fault completely). They absolutely are even better the second day. I’ve been asked to make these at least weekly and I’ll be happy to do so.

    Reply
    • Leigh Anne says

      Posted on 12/16 at 12:32 pm

      So glad they are now a favorite of yours too!!

      Reply
  6. Rachel says

    Posted on 12/11 at 6:12 am

    I tried to make today actually they are in my fridge waiting a hr ….unfortunately I had to add extra flour so i dont know how they will turn out. I had to add extra flour because you said the consistency should be crumbly and it wasn’t and actually still isnt i just dont qant it to taste yucky

    Reply
    • Leigh Anne says

      Posted on 12/11 at 7:15 am

      If your dough doesn’t seem crumbly but it comes together and you can work with it after chilling it will be fine.

      Reply
  7. Lynn M. says

    Posted on 12/22 at 10:52 am

    I made these the other day for our Christmas party held yesterday for my family. Everyone loved them. I’ve been making thumbprints for years and lost my recipe, found this one and it is a keeper. What’s not to love about a buttery raspberry filled glazed cookie….yum. Thank you! It will be put in my recipe file to be used for years to come.

    Reply
    • Leigh Anne says

      Posted on 12/24 at 3:09 pm

      I just made them today too! One of our all time favorites!

      Reply
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