I’ve been making this shortbread cookie recipe for a few years now because it is one of hubby’s favourite. I found it on https://www.allrecipes.com. I love this site for finding new recipes and inspiration because it is made up of recipes posted by users. Then if you have tried the recipe, you can also post comments/reviews on how it turned out. I find these reviews very helpful because you can avoid mistakes or learn tricks from other people who have already made the recipe.
I usually make these with seedless raspberry jam, but this past weekend I didn’t have any on hand. I used strawberry jam instead (homemade by our grandma 🙂 ) and they turned out delicious! I also used about a teaspoon of vanilla extract, as well as the almond extract.
Raspberry Almond Shortbread Cookies
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 seedless raspberry jam
- 1/2 icing sugar
- 3/4 tsp almond extract
- 1 tsp milk
- 1 tsp vanilla
- Preheat oven to 350 ° F.
- Cream together butter and white sugar until smooth – I use my kitchen aid mixer for this. Mix in 1/2 teaspoon almond extract (and/or optional 1 tsp vanilla). Mix in flour until dough comes together. If the dough is too soft, place it in the fridge for a few minutes.
- Roll dough into balls and place on ungreased cookie sheets. I used a tablespoon to scoop out the dough to ensure they were all the same size. Make a small hole in the center of each ball, using the bottom of a 1/4 teaspoon and fill it with jam.
- Bake for 14 to 18 minutes in preheated oven, or until the bottom is lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the icing sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.