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Raspberry Shortbread Cookies
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4.67 from 3 votes

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.


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


  • 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.