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. 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.
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.
- Refrigerate dough 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.) 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!
- 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.
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!
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Raspberry Shortbread Cookie Recipe
Raspberry Shortbread Cookies
- 1 cup butter softened
- 2/3 cup sugar
- 1/2 tsp almond extract
- 2 cups all purpose flour
- 1/2 cup raspberry jam
- 1 cup 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 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.
- Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
- Drizzled over cool cookies
Originally posted December 9, 2013