Almond Raspberry Shortbread Cookies are our family’s favorite Christmas cookie. They are the first one requested and the first one to disappear.
- Prep Time 15 mins
- Cook Time 12 mins
- Total Time 27 mins
- Servings: 2 dozen
- 1 C butter softened
- 2/3 C sugar
- 1/2 tsp almond extract
- 2 C flour
- 1/2 C raspberry jam
- 1 C powdered sugar
- 1 1/2 tsp almond extract
- 2-3 tsp. milk or whipping cream
Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
Reduce speed and add in flour. Beat until well mixed.
Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
Form the dough into a ball and cover, refrigerate until firm (at least one hour)
Heat oven to 350 degrees
Shape dough into one inch balls.
Place 2 inches a part on a ungreased cookie sheet.
Make an indentation with your thumb in the center of each ball.
Fill the indentation with 1/4 tsp of jam. Do not overfill
Bake for 14 minutes or until edges are lightly browned
Let stand 1 minute, remove from cookie sheet and cool completely.
Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
Drizzled over cool cookies