Best 3 Raspberry Almond Shortbread Cookies Recipes

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Indulge in a delightful journey of flavors with our exquisite Raspberry Almond Shortbread Cookies! These melt-in-your-mouth treats are the perfect harmony of sweet and nutty, with a delightful burst of tart raspberry. Our collection features three tempting variations: classic Raspberry Almond Shortbread Cookies, Raspberry Almond Thumbprint Cookies with a dollop of raspberry jam, and Raspberry Almond Linzer Cookies adorned with lattice crusts. Each recipe promises a unique sensory experience, taking you on a culinary adventure. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you to create these delectable cookies that are sure to impress family and friends. Get ready to tantalize your taste buds and embark on a delightful baking adventure!

Let's cook with our recipes!

RASPBERRY ALMOND SHORTBREAD COOKIES



Raspberry Almond Shortbread Cookies image

A wonderful recipe from Better Homes & Garden. These are now a yearly staple to our Christmas cookies. Very pretty for Valentines Day as well.

Provided by CindiJ

Categories     Dessert

Time 40m

Yield 36 Cookies

Number Of Ingredients 9

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
2 tablespoons sugar (for sprinkling)
1 cup powdered sugar
3 -4 teaspoons water
1 1/2 teaspoons almond extract

Steps:

  • In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  • Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  • For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

RASPBERRY ALMOND SHORTBREAD COOKIES



Raspberry Almond Shortbread Cookies image

Delicate and buttery with a hint of almond and raspberry...mmmmm! Perfect for the holidays! Christmas cookie baking can't come soon enough! (photo from bing images)

Provided by Kelly Williams

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 9

1 cup (2 sticks) butter, softened
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/2 cup seedless raspberry jam
GLAZE:
1 cup powdered sugar
1/2 tsp. almond extract
2-3 tsp. water

Steps:

  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle. Roll into 1" balls. Place 1" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES



Janie's Ruby Raspberry Almond Shortbread Cookies image

I love the look of these cookies with their pretty red centers. My girls and I love to make these at Christmas time because they're so easy and festive.

Provided by Janie Marie

Categories     Dessert

Time 1h56m

Yield 30-36 cookies

Number Of Ingredients 8

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup good raspberry jam
1 cup powdered sugar
1 1/2 teaspoons almond extract
3 teaspoons whipping cream

Steps:

  • Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
  • Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
  • Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
  • Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
  • Bake for 14-18 minutes or until edges are lightly browned.
  • Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
  • Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
  • Drizzle over cooled cookies and let harden for at least 30 minutes before serving.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure your butter is cold before creaming it with the sugar. This will help create a light and fluffy dough.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them.

Conclusion:

Raspberry almond shortbread cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a simple afternoon snack to a holiday party. With their buttery shortbread base, tangy raspberry jam filling, and sweet almond frosting, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these raspberry almond shortbread cookies a try!

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