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Raspberry Shortbread Cookies

ByLisa Kerhin
10 Comments
Buttery shortbread cookies filled with raspberry jam and topped with an almond glaze make one delicious and pretty cookie for your holiday cookie trays.
 
I received complimentary product from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone. #ad #sponsored
 
Raspberry Shortbread Cookies - pin image
 
 
It’s been a long time since I made or eaten a jam-filled cookie and since this is Christmas Cookies Week it seems fitting to make these delicious raspberry shortbread cookie. All this week, over 20 bloggers will be sharing our best cookies for the holiday season.  You can follow the hashtag, #ChristmasCookies on social media to see what we’re sharing. 
 
We are also very fortunate that two amazing sponsors sent us goodies to use in our recipes and at the end of this post and see all of today’s recipes that are linked.  So many yummy cookies to be made and shared.
 
Back to these raspberry shortbread cookies, a tray of the sweet treats would be perfect to take to your holiday parties or cookie swaps.  In our house, they’re gone before I can even think of taking them anywhere.  I typically have to place a note on anything that is going somewhere other than my family’s bellies!  It’s true!
 
raspberry shortbread cookies on cooling rack
 
This recipe is super easy to follow and if you prefer to use another flavor of jam, do so!  I love how the glaze on the cookies make them even more festive and elegant.  
 

Tips to Make Raspberry Shortbread Cookies:

Be sure your butter is softened at room temperature, this will help it blend well into the dry ingredients. If you don’t have almond extract, you can use vanilla extract instead.  The almond, I think, gives the cookies just a bit more of a “wow” factor.
 
Don’t skip the chilling of the dough for about an hour. The dough will be much easier to handle when you are rolling your dough balls.
 
cookie dough balls for raspberry shortbread cookies
 
To make the indentation, in the dough ball, you can use your thumb or the back of a 1/2 teaspoon. 
 
thumbprint indentation for raspberry shortbread cookies
 
When filling the indentations with jam, I used a heaping 1/4 teaspoon. You don’t want too much jam or it will spill out while baking.  
 
raspberry shortbread cookies ready to bake
 
When you are making the glaze, you want it thin enough to drizzle, but thick enough to stay on the cookie.
 
stack of Raspberry Shortbread Cookies
 
[socialrocket-tweet quote=”Baking a double batch of these raspberry shortbread cookies will never be wrong.” tweet=”Buttery shortbread filled with raspberry jam and topped with an almond glaze make one delicious and pretty cookie for your holiday cookie trays. #cookies #raspberry #shortbread #ChristmasCookies #holiday”]
 

Delicious raspberry shortbread cookies

 

Raspberry Shortbread Cookies

Raspberry Shortbread Cookies

Buttery shortbread filled with raspberry jam and topped with an almond glaze make one delicious and pretty cookie for your holiday cookie trays.
4.60 from 5 votes
Print Pin Rate

Ingredients

For the cookies:

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 tsp almond extract (or vanilla)
  • 1/3 - 1/2 cup seedless raspberry jam
  • 2 cups flour

For the glaze:

  • 1 cup powdered sugar
  • 1/2 tsp almond extract (or vanilla)
  • 2-3 tsp milk

Instructions

  • Preheat oven to 350 degrees and line baking sheet with parchment paper.
  • 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-in. balls. Place 1 in. apart on prepared baking sheets. Using your thumb or the back of a 1/2 teaspoon to make an indentation in the center. Fill with jam, about 1/4 heaping teaspoon.
  • Bake at 350 degrees for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
  • While the cookies are cooling, combine powdered sugar, almond extract and enough milk to achieve drizzling consistency; drizzle over cookies.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.

Check out Monday’s Recipes:

Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chewy Hazelnut Oatmeal Cookies by Food Above Gold
Chocolate Peppermint Biscotti by Sweet Beginnings
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
French Toast Snickerdoodles by Love and Confections
Gluten Free Hungarian Rugelach by Frugal & Fit
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Oatmeal Pecan Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
Snickerdoodle Sandwich Cookies by Strawberry Blondie Kitchen
White Chocolate Cranberry Shortbread Cookies by Red Cottage Chronicles

 

Enjoy!

 

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4.60 from 5 votes (3 ratings without comment)

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10 Comments

  1. Those are soooo pretty and perfect for the holidays. If I had to choose one cookie, it would be shortbread.

    Reply

  2. You make this look so easy- they are all perfectly shaped! I have always loved raspberry filled cookies- these will be perfect as the little jewels of the cookie tray I’d bet!

    Reply

  3. 5 stars
    Jam filled cookies are the best. I love the little drizzle on top too.

    Reply

  4. Shortbread is my favorite kind of cookies- so buttery and delish. My husband would agree as he loves the raspberry filled ones that this would be perfect for us.

    Reply

  7. I made thumbprints for the first time this year. I loved them and can’t wait to try these.

    Reply
  9. Jodi Krizmanich says:

    You forgot to list flour in the main ingredient list- how much flour is required?

    Reply

    1. I am totally sorry!! I update the recipe. I had added but I am guessing I forgot to update and save the changes. It’s 2 cups of flour.

      Reply