Description
Experience the delight of the holidays with Buttery Raspberry Almond Shortbread Cookies. These melt-in-your-mouth cookies combine the richness of buttery shortbread, the bright burst of raspberry jam, and a hint of almond for a perfect festive treat.
Ingredients
- 1 cup butter, softened
- 2/3 cup (134 grams) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups + 2 tbsp (255 grams) all-purpose flour
- 1/2 cup seedless red raspberry jam
- Sugar for sprinkling
Instructions
- Prepare Your Ingredients: Ensure the butter is softened to room temperature. Measure flour by spooning it into the cup and leveling it off.
- Mix the Butter and Sugar: Cream together the softened butter and granulated sugar until light and fluffy.
- Add Almond Extract: Stir in the almond extract until well combined.
- Incorporate the Flour: Gradually add the flour to the butter-sugar mixture, mixing until a dough forms. If too dry, add a splash of water.
- Shape the Cookies: Roll tablespoon-sized portions of dough into balls and place on a baking sheet. Press a small indentation in the center of each cookie.
- Add Raspberry Jam: Spoon a small amount of raspberry jam into each indentation, about a teaspoon per cookie.
- Bake and Finish: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown. Sprinkle with sugar after cooling slightly.
Notes
- Room Temperature Butter: Ensures a smooth, even dough.
- Measure Flour Correctly: Spoon and level to avoid dense cookies.
- Don’t Overfill the Jam: Stick to a teaspoon to avoid overflow.
- Chill the Dough: Optional, for more defined cookie shapes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American