Description
Delightfully buttery and tender Raspberry Shortbread Cookies topped with sweet raspberry jam and finished with a smooth almond glaze. These classic cookies offer a perfect balance of rich shortbread and fruity jam, making them an ideal treat for tea time or dessert.
Ingredients
Scale
Cookies
- 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
- Prepare the dough: In a mixing bowl, combine the softened butter, sugar, and 1/2 teaspoon almond extract. Mix at medium speed, scraping the bowl often, until the mixture is creamy and well blended.
- Add flour: Reduce the mixer speed and gradually add the all-purpose flour while mixing. Continue to beat until the dough begins to come together but remains somewhat dry and crumbly.
- Form dough ball: As soon as the flour is absorbed and the dough starts to unite, use your hands to gently bring the dough into a ball. Avoid over-mixing to maintain a tender texture. The warmth from your hands helps in bringing the dough together.
- Chill the dough: Cover the dough ball with plastic wrap and refrigerate it until firm, at least one hour, to help the dough set and improve cookie shape during baking.
- Preheat oven: When ready, preheat your oven to 350°F (175°C).
- Shape cookies: Remove the dough from the refrigerator. Roll the dough into one-inch diameter balls and place them about 2 inches apart on an ungreased cookie sheet to allow even spreading.
- Indent and fill: Use your thumb to make a small indentation in the center of each dough ball. Carefully spoon about 1/4 teaspoon of raspberry jam into each indentation, ensuring you do not overfill to prevent spilling during baking.
- Bake cookies: Bake the cookies in the preheated oven for 14 minutes, or until the edges turn a light golden brown.
- Cool cookies: Let the cookies stand on the baking sheet for 1 minute after baking, then transfer them to a wire rack to cool completely to set their shape and texture.
- Make glaze: In a small bowl, combine the powdered sugar, 1 1/2 teaspoons almond extract, and 2 to 3 teaspoons of milk or whipping cream. Stir until you achieve a smooth glaze with desired consistency for drizzling.
- Glaze cookies: Drizzle the glaze over the cooled cookies evenly for a sweet finish.
Notes
- Do not overwork the dough to keep cookies tender and crumbly.
- Ensure the dough is well chilled before shaping to prevent spreading during baking.
- Use a small spoon or piping bag to neatly add jam without overfilling.
- Allow cookies to cool completely before glazing to avoid melting the glaze.
- Store cookies in an airtight container to maintain freshness for up to one week.
