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Raspberry Shortbread Cookies


3 1/2 dozen cookies


1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam, seedless*
1 cup confectioners’ powdered sugar
3 teaspoons water
1/2 teaspoon almond extract


Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar together. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour until easy to handle. Roll into 1" balls. Place 1" apart on cookie sheets. Using the end of a wooden spoon handle, make an indication in the center. Fill indentation with jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Remove from oven and cool on cookie sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.

Combine powdered sugar, water and almond extract together. Drizzle over cookies.


Apricot Shortbread Cookies: substitute raspberry jam with apricot jam.

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