Raspberry Almond Shortbread Cookies
If you’re looking for a cookie that feels a little fancy but is secretly easy to make, Raspberry Almond Shortbread Cookies are it.
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam seedless works best
- Optional: sliced almonds or powdered sugar for glaze
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Mix in the almond extract and vanilla extract.
- Gradually add the flour and salt, mixing just until combined.
- Roll dough into 1-inch balls and place on the baking sheet.
- Use your thumb (or the back of a spoon) to make an indentation in each cookie.
- Fill each indentation with about ½ teaspoon raspberry jam.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.