These Raspberry Almond Shortbread Cookies are buttery, sweet, and filled with a fruity layer of raspberry jam. They melt in your mouth and are perfect for tea time or a snack!
I love how the almond flavor adds a nice twist to these cookies. Bonus: they look adorable on a plate! Just don’t blame me if you can’t stop at one! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is essential for the rich flavor and texture. You could use salted butter, just reduce the added salt slightly. I always opt for unsalted to better control the saltiness of the recipe.
Granulated Sugar: Provides sweetness and contributes to the texture. If you’re looking to reduce sugar, consider using coconut sugar or a sugar substitute, though it might change the taste slightly.
Almond Extract: This gives the cookies their lovely almond flavor. If you don’t have it, vanilla extract works as a substitute, but it will slightly change the flavor profile.
All-Purpose Flour: The base for the cookies; however, for a gluten-free option, substitute with a 1:1 gluten-free flour blend.
Raspberry Jam: This brings the fruity filling. If raspberries aren’t available, any berry jam like strawberry or blueberry can be a delicious alternative!
Sliced Almonds: They add a nice crunch. You might replace them with chopped pecans or walnuts for a different texture, or leave them out if you prefer a nut-free version.
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture for these cookies is key, and there are a few important steps to consider:
- Creaming the Butter and Sugar: Ensure your butter is softened but not melted. Cream it until it’s light and fluffy—this traps air and helps make your cookies tender.
- Chill the Dough: If the dough feels too soft after mixing, chill it for about 30 minutes. This makes it easier to handle and helps the cookies hold their shape while baking.
- Baking Time: Watch the edges closely. They should be lightly golden but not too dark. Baking in batches can help if you have multiple sheets.
Following these tips will help you bake cookies that are delightfully soft and crumby, with a beautiful jammy center every time!
How to Make Raspberry Almond Shortbread Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon salt
For the Filling and Topping:
- 1/2 cup raspberry jam or preserves
- 1/4 cup sliced almonds
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 15-18 minutes to bake. After baking, allow the cookies to cool down for about 5 minutes on the baking sheet before transferring them to a rack. So, in total, you’re looking at around 40-45 minutes until you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper—this will prevent your cookies from sticking and make cleanup a breeze!
2. Cream Together Butter and Sugar:
In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using a hand mixer or stand mixer, cream them together until the mixture is light and fluffy. This step is important as it helps incorporate air into the dough, giving your cookies that nice crumbly texture!
3. Add Flavor:
Next, mix in the almond extract until it’s well blended into the butter-sugar mixture.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed in the dough.
5. Form the Dough:
Gradually add the dry ingredients to your creamy butter mixture. Stir the combination until a soft dough forms. It shouldn’t be sticky; if it is, you can add a little more flour.
6. Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. Place these balls on the prepared baking sheet, making sure to leave about 2 inches between each dough ball.
7. Create Wells for Jam:
Using your thumb or the back of a spoon, gently press into the center of each ball to make a small well. This is where the raspberry jam will go!
8. Add the Jam:
Fill each well with approximately 1/2 teaspoon of raspberry jam. Don’t overfill, or it might spill over while baking!
9. Add Almonds:
Sprinkle sliced almonds around the jam-filled center of each cookie, pressing them down slightly into the dough so they stick during baking.
10. Bake the Cookies:
Pop the baking sheet in the preheated oven and bake for about 15-18 minutes. You want them to be lightly golden around the edges, but not too dark.
11. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
12. Dust and Serve:
If desired, dust the cookies with powdered sugar for a delightful touch. Then, they’re ready to be served!
13. Enjoy!
These Raspberry Almond Shortbread Cookies are now ready for you to enjoy! They boast a soft, crumbly texture and the pleasant sweetness of raspberry jam, complemented by nutty almonds. Perfect for sharing, gifting, or a sweet afternoon snack!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is delicious, you can substitute it with any berry jam or preserve, such as strawberry, blueberry, or even apricot. Just keep in mind that the flavor will change slightly according to the jam you choose.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. Just make sure to separate layers with wax paper if you’re stacking them!
Can I Make This Dough Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days. Just make sure to wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes to soften slightly before shaping into balls.
What If My Dough Is Too Sticky?
If the dough feels too sticky to handle, try chilling it in the fridge for about 30 minutes. This will firm it up and make it easier to scoop and shape into balls. If you prefer, you can also add a little extra flour until it reaches the desired consistency.
