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Raspberry Shortbread Cookies
Raspberry Shortbread Cookies are a delicious raspberry thumbprint cookies made with buttery almond shortbread.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
24
cookies
Calories
168
kcal
Author
Leigh Anne Wilkes
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
Video
Notes
The dough may seem dry when mixing it up but keep mixing, it will come together.
If you don't like almond use vanilla extract or lemon extract instead.
This is one of those cookies that I think actually tastes better the second day. They soften up a bit and are so yummy!
Nutrition
Calories:
168
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
20
mg
|
Sodium:
70
mg
|
Potassium:
19
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
236
IU
|
Vitamin C:
1
mg
|
Calcium:
6
mg
|
Iron:
1
mg