Raspberry Almond Shortbread Cookie Recipe

Recipe credit: Crissy Page

Ingredients:

Cookies

• 1 cup butter softened

• 2/3 cup granulated sugar (134g)

• 1/2 teaspoon almond extract

• 2 cups plus two tablespoons (255g) all-purpose flour (reduced from 2 cups in the original version)

• 1/2 cup seedless red raspberry jam

• sugar for sprinkling

Glaze

• 1 cup powdered sugar

• 3 to 4 teaspoons water

• 1 teaspoon almond extract (reduced from 1 1/2 teaspoons in original version)

Raspberry Almond Shortbread Cookie Recipe Instructions:

Cookies

1. In a medium bowl, beat butter for about 30 seconds, scrape down sides. Add the 2/3 cup sugar and the 1/2 teaspoon almond extract, beat for about 30 seconds or just until combined. On low speed, beat in the flour a little at a time, scraping the sides as necessary until dough is formed. Using a spatula or a wooden spoon stir in any remaining flour that may be in the bottom of the mixing bowl. You do NOT want to overwork the dough or let it get too warm. Try to refrain from being fussy over it.

2. Working very quickly, roll dough into 1-inch balls and place on a cookie sheet lined with parchment. (I used a # 60 cookie scoop, levelled). Using your finger tip or knuckle, press an indentation into the center of each ball. Place the indented cookies in the refrigerator for at least one hour before baking. If you don't have space for a cookie sheet in the fridge, you can place the cookies on paper plates. If you are keeping in the fridge for longer than 1 hour, be sure to cover with plastic wrap.

3. Preheat the over to 350 degrees. Remove enough cookies for one cookie sheet (prepared with parchment), space them 2 inches apart. Spoon about 1/4 teaspoon of the jam into each indentation (or until the hole is filled). Bake for 11-13 minutes or until the edges are very light brown. Allow to cool on the cookie sheet for 5 minutes. Transfer to a wire rack to finish cooling. Allow to cool completely before adding the glaze.

Glaze

1. Inn a medium bowl combine powdered sugar, 1 teaspoon water, and 1 teaspoon almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing. Let the glaze setup before disturbing them.

Helpful hints:

• Don't overwork the dough: I can't stress this enough. You'll want to follow the recipe instructions for the initial butter mixing (30 seconds), and resist your urge to beat the dough longer than necessary in the other steps. You'll also want to refrain from over-working the raspberry almond shortbread cookie dough when you are scooping and rolling the cookies into balls. Work quickly and don't get too fussy about the dough looking perfect.

• Keep that dough chilled!: The dough for these raspberry almond shortbread cookies MUST remain cold and firm at all times. If your dough has sat out too long, put it back into the refrigerator to chill prior to attempting to work with it again. I'm sure that this 8is probably the most likely culprit for spreading cookies.

• Use room temperature butter: Room temperature butter is cooler than you might think. We want the workable, but not warm or over-soft. I cut my butter into chunks and let it sit out in my kitchen for about 30 minutes.

• Cold Jam: Keep your jam in the refrigerator until you use it, and replace between batches.

• Making the "thumbprints": I know these are called "thumbprint cookies" but I find that the thumb is actually too big/oblong for making impressions in these cookies. You don't want to flatten the cookie more than necessary and you want a delicate, small little hole to put your jam inside. I recommend using your index-finger knuckle, or, even just a finger tip (assuming you don't have long nails) to make a compact, small hole. Also, don't press down too deep! Do not go beyond halfway into the cookie.

Adapted from: Better Homes & Gardens

This Raspberry Almond Shortbread Cookie recipe a delightful combination of tender, buttery dough and sweet, tangy raspberry jam, finished with a delicate almond glaze. Each bite is a perfect blend of textures and flavors. Whether you're baking for a special event or just treating yourself, these cookies are sure to impress. Enjoy the process, and don’t forget to savor the results – they’re worth every step!