Description
Raspberry Swirl Shortbread Cookies with buttery almond shortbread, seedless raspberry jam, and a sweet almond glaze. Soft, crumbly, and festive.
Ingredients
For the Cookies
1 cup (226 g) unsalted butter, softened
2/3 cup (135 g) sugar
1/2 teaspoon almond extract
2 cups (240 g) all purpose flour
1/2 cup (160 g) seedless raspberry jam
For the Almond Glaze
1 cup (120 g) powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water
Instructions
1. Preheat oven to 350°F.
2. Cream butter and sugar until light and fluffy.
3. Mix in almond extract.
4. Gradually add flour and mix until dough forms.
5. Roll dough into 1 inch balls and place on an ungreased cookie sheet.
6. Make a small indentation in each ball with a thumb or small spoon.
7. Fill each indentation with about 1/4 teaspoon raspberry jam.
8. Bake 14 minutes until edges are lightly golden.
9. Cool on wire racks.
10. Whisk powdered sugar, almond extract, and water to make glaze.
11. Drizzle glaze over cooled cookies and let set.
Notes
Use seedless raspberry jam for best texture.
If dough seems dry, keep mixing until it comes together.
Freeze cookies without glaze. Thaw, then glaze before serving.
These cookies are a holiday favorite and often requested by family.
Pipe glaze using a plastic sandwich bag with a clipped corner.
- Prep Time: 15
- Cook Time: 14
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 100
- Sugar: 6
- Sodium: 30
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 1
- Cholesterol: 15