Raspberry Shortbread Cookies
Raspberry Shortbread Cookies are a delicious raspberry thumbprint cookies made with buttery almond shortbread.
Servings 24 cookies
Calories 168kcal
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
Nutrition
Calories: 168kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 19mg | Fiber: 1g | Sugar: 14g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg