A Delightful Combination of Raspberry, Almond, and Buttery Shortbread
These Raspberry-Almond Glazed Shortbread Cookies are as delicious as they are beautiful! With a buttery shortbread base, a dollop of sweet raspberry jam, and a sprinkle of sliced almonds, these cookies are perfect for holiday gatherings, special occasions, or simply as an afternoon treat. The light dusting of powdered sugar adds an elegant, sweet touch, making these cookies a delightful addition to any dessert tray.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar for glazing
Directions
- Preheat the Oven: \n Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: \n In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add in the vanilla extract and mix until well combined.
- Prepare the Dough: \n Gradually add the flour and salt to the creamed butter mixture, mixing until a soft dough forms. If the dough seems too soft, refrigerate it for 10-15 minutes to make it easier to handle.
- Form the Cookies: \n Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving a bit of space between each cookie. Use your thumb to press a small indent into the center of each ball, creating a well for the raspberry jam.
- Add the Filling: \n Fill each indent with a small amount of raspberry jam, being careful not to overfill to avoid spillage during baking. Sprinkle sliced almonds around the edges of each cookie for a delightful crunch and nutty flavor.
- Bake: \n Place the cookies in the preheated oven and bake for 14-16 minutes, or until the edges are lightly golden. Once done, remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Glaze with Powdered Sugar: \n Once the cookies have completely cooled, dust them with powdered sugar for a beautiful, snowy finish. Enjoy each bite of these buttery, fruity, and nutty delights! 🍪
Tips for Perfect Raspberry-Almond Shortbread Cookies
- Chill the Dough if Needed: If the dough is too soft to work with, a short chill in the fridge can help firm it up, making it easier to roll.
- Use High-Quality Jam: A good-quality raspberry jam will enhance the flavor of these cookies, adding a fresh, fruity sweetness.
- Be Mindful of the Jam Amount: A small amount of jam goes a long way. Too much can cause it to overflow while baking.
FAQ
- Can I use a different type of jam? \n Absolutely! Try these cookies with strawberry, apricot, or blackberry jam for a variety of flavors.
- Can I make these cookies ahead of time? \n Yes! These cookies store well in an airtight container at room temperature for up to 3 days, making them perfect for advance baking.
- How do I prevent cookies from spreading? \n Chilling the dough can help reduce spreading, and using a parchment-lined baking sheet can help cookies keep their shape.
Serving Suggestions
Serve these Raspberry-Almond Glazed Shortbread Cookies with a cup of tea or coffee for an elegant treat. They also make wonderful holiday gifts when packaged in festive cookie boxes!
Storage Tips
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cookies for up to a month. When ready to serve, thaw them at room temperature and dust with powdered sugar before serving.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Calories: Approximately 130 kcal per cookie | Servings: 24 cookies
These Raspberry-Almond Glazed Shortbread Cookies are sure to be a hit with friends and family. Their buttery shortbread texture, fruity raspberry center, and nutty almond crunch make each bite a delightful experience. Enjoy! 🍪