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Raspberry Almond Shortbread Cookies Recipe
If you’re looking for a cookie that combines buttery richness, a hint of nuttiness, and the sweet-tart flavor of raspberry, these Raspberry Almond Shortbread Cookies are your answer. Perfect for holidays, parties, or as a little treat for yourself, these cookies balance melt-in-your-mouth shortbread with a fruity center and a touch of almond, creating a delightful bite every time. The best part? They’re easy to make but look bakery-perfect, making them a crowd-pleaser every time.
Why You’ll Love These Cookies:
- Simple Ingredients: Made with pantry basics and a touch of almond extract.
- Quick Prep: Ready in less than 30 minutes, these cookies are easy to whip up anytime.
- Customizable Fillings: While raspberry jam is a classic, feel free to try strawberry, apricot, or your favorite jam to create unique flavor profiles.
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam or preserves
- ½ cup sliced almonds (optional, for garnish)
- Powdered sugar for dusting (optional)
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the almond extract and mix until well combined.
Step 4: Gradually add the flour, mixing until a soft dough forms. If the dough feels sticky, refrigerate it for about 15 minutes to make it easier to handle.
Step 5: Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving a couple of inches between each cookie. Using your thumb or the back of a spoon, create an indentation in the center of each ball.
Step 6: Fill each indentation with about ¼ teaspoon of raspberry jam.
Step 7: Bake for 12-15 minutes or until the edges are lightly golden. If you prefer a crispier cookie, add a couple of extra minutes of baking time.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, dust with powdered sugar and add a few almond slices on top, if desired.
Baking Tips:
- Chill the Dough: If the dough is too soft, a short chill in the fridge (about 15 minutes) will firm it up and make it easier to shape.
- Prevent Spreading: Chilling also helps prevent excessive spreading, ensuring a tender, slightly dense cookie with the perfect texture.
- Use High-Quality Jam: Opt for a good-quality raspberry jam or preserves. The better the jam, the more flavor and texture it brings to your cookies.
- Create Even Indentations: A rounded teaspoon or the end of a wooden spoon can make an even, deep indentation that holds the jam well without flattening the cookies too much.
Raspberry Almond Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam or preserves
- ½ cup sliced almonds optional, for garnish
- Powdered sugar for dusting optional
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Step 3: Add the almond extract and mix until well combined.
- Step 4: Gradually add the flour, mixing until a soft dough forms. If the dough feels sticky, refrigerate it for about 15 minutes to make it easier to handle.
- Step 5: Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving a couple of inches between each cookie. Using your thumb or the back of a spoon, create an indentation in the center of each ball.
- Step 6: Fill each indentation with about ¼ teaspoon of raspberry jam.
- Step 7: Bake for 12-15 minutes or until the edges are lightly golden. If you prefer a crispier cookie, add a couple of extra minutes of baking time.
- Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, dust with powdered sugar and add a few almond slices on top, if desired.
FAQs
Q: Can I use other types of jam for these cookies?
A: Absolutely! While raspberry is a classic choice, feel free to use any flavor you like. Strawberry, apricot, or blackberry would also be delicious and allow you to make a variety batch with different flavors.
Q: How should I store these cookies?
A: Store your cookies in an airtight container at room temperature for up to 5 days. If you need them to last longer, you can refrigerate them, although they may lose a bit of their soft texture.
Q: Can I freeze these cookies?
A: Yes, these cookies freeze well. Freeze them on a baking sheet first, then transfer them to a freezer-safe container for up to 3 months. Thaw at room temperature for about 15-20 minutes before serving.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute a gluten-free flour blend designed for baking. Just make sure the blend includes a binding agent like xanthan gum for the best texture.
Q: How can I make the cookies look more festive?
A: Try drizzling white or dark chocolate over the top or using a mix of jams in various colors for a vibrant tray. You can also use holiday-themed cookie cutters to shape the dough before baking.
Final Thoughts:
These Raspberry Almond Shortbread Cookies are the ultimate treat that looks as good as it tastes. With just a handful of ingredients, you can create a dessert that’s not only stunning but packed with flavor. Whether for the holidays or just a cozy afternoon snack, these cookies are sure to bring a smile to everyone’s face. Enjoy baking and tasting each delicious bite!
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