Recipe: Raspberry Almond Shortbread Cookies

Here’s an easy and delicious holiday shortbread cookie recipe you can do with little-to-no baking experience! This recipe has The Point’s stamp of approval and trust us, these cookies are going to go fast at your next holiday party.
Raspberry Almond Shortbread Cookies (adapted from Parent Pretty)
Makes: 36 cookies
Prep: 30 mins + 1 hour chilling (the dough)
Bake time: 10 mins/batch
1 cup butter, softened (do not microwave, you will regret it)
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
sugar for sprinkling
1 cup powdered sugar*
3 to 4 teaspoons water*
1 1/2 teaspoons almond extract*
*Adjust to your own needs. I ended up with a lot of icing afterwards from following these measurements exactly.
1. In a medium bowl, beat butter on medium speed for 20-30 seconds. Add 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat flour into the mixture in 4 parts, making sure it is well combined with the addition of each part. Cover and chill for 1 hour (I lost track of studying and chilled my dough for 3 hours, it still turned out fine).
2. Preheat oven to 350 degrees fahrenheit. Shape dough into 1-inch balls – these cookies aren’t meant to be big! Place balls 1.5 inches apart on ungreased cookie sheet. Use your thumb to press and make an indentation in the center of each ball. Use a small spoon to spoon 1/2 teaspoon of raspberry jam into each indentation and sprinkle the tops with sugar.
3. Bake for 10 minutes. Cookies should be slightly brown around the edges and on the bottom.
4. While baking, mix 1 cup powdered sugar, 3-4 teaspoons of water and 1 1/2 teaspoons of almond extract in a small bowl. Adjust recipe to your desired icing consistency. Drizzle cookies with icing.

Photo: Kelsey Lee

Photo: Kelsey Lee

The cookies went so fast that this was the only picture I got to take of them. They’re just that good.

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