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.

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.