Raspberry Shortbread Cookies

Raspberry Shortbread Cookies are a delicious raspberry thumbprint cookies made with buttery almond shortbread.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 168kcal

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.
Keep beating until the dough just starts to come together. It will look somewhat dry and crumbly but as soon as all the flour is absorbed and it starts to come together, use your hands to finish it off and bring it into a ball. Don't over mix. The heat of your hands will help bring it 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. You can use the warmth of your hands to bring the dough together. Don't overmix as this may cause the cookies to flatten out.

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