Imagine a cookie so delicate, so perfectly balanced, that it transports you to a cozy café in the heart of Paris with just one bite. Our Raspberry Almond Shortbread Cookies are not just a dessert—they're a culinary experience that will make your taste buds dance with pure delight! Combining the rich, buttery texture of classic shortbread with the vibrant burst of raspberry and the elegant hint of almond, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup raspberry jam
Instructions
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Once the butter and sugar are well combined, add in 1/2 teaspoon of almond extract. Mix until fully incorporated, allowing the almond flavor to infuse into the butter mixture.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough starts to come together. Be careful not to overmix, as this can make the cookies tough.
- Once the dough is formed, take small portions (about 1 tablespoon each) and roll them into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create a small indentation. This will hold the raspberry jam.
- Fill each indentation with about 1/2 teaspoon of raspberry jam, being careful not to overfill, as the jam may bubble over while baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, the Raspberry Almond Shortbread Cookies are ready to be served. Enjoy them with a cup of tea or coffee!
Tips
- Temperature Matters: Ensure your butter is softened but not melted. Room temperature butter creates the perfect creamy base.
- Don't Overmix: Mix your dough just until it comes together to keep the cookies tender and crumbly.
- Jam Technique: Use a small spoon or the back of a teaspoon to create neat indentations for the raspberry jam.
- Cooling is Crucial: Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Secret: Store in an airtight container at room temperature for up to 5 days to maintain their delightful texture.
- Variation Tip: Try different jam flavors like strawberry or apricot for a fun twist on the classic recipe!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 25mg
