There’s something magical about biting into a raspberry shortbread cookie. It’s like a tiny, buttery hug for your taste buds. I swear, these cookies have a way of making the dreariest day feel like a sun-drenched picnic—complete with a gentle breeze and the distant laughter of children playing tag. So grab a glass of milk, or maybe a cup of tea, and let’s transport ourselves to that blissful scene, one irresistible bite at a time.
Steps
- In a mixing bowl, combine softened butter, granulated sugar, and almond extract. Mix these ingredients at medium speed, ensuring to scrape the bowl often, until the mixture becomes creamy.
- Reduce the speed and gradually incorporate the flour into the mixture. Continue beating until the dough appears dry and crumbly. Use your hands to bring the dough together into a ball, ensuring not to overmix.
- Shape the dough into a flattened disc, wrap it in plastic wrap, and refrigerate for 2-4 hours until it becomes firm.
- Preheat your oven to 350°F (175°C). Roll the chilled dough into one-inch balls and place them on a parchment-lined baking sheet, spaced about two inches apart.
- Create a small indentation in each ball using your thumb, being careful not to push through the dough completely. Fill each indentation with approximately 1/4 teaspoon of raspberry jam.
- Bake the cookies in the preheated oven for about 14 minutes, or until the edges begin to turn a light golden brown. Once baked, let the cookies cool completely.
- While the cookies are cooling, prepare the glaze by mixing powdered sugar, almond extract, and enough milk or whipping cream to achieve the desired consistency. Drizzle the glaze over the cooled cookies before serving.
Ingredients
- 1 cup softened butter
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 1/2 teaspoons almond extract
- 2 to 3 teaspoons milk or whipping cream
Nutritional Values
Calories: 2016kcal | Carbohydrates: 276g | Protein: 12g | Fat: 96g | Saturated Fat: 60g | Cholesterol: 240mg | Sodium: 840mg | Potassium: 228mg | Fiber: 12g | Sugar: 168g | Vitamin A: 2832IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 12mg
FAQ
- Can I freeze the almond raspberry shortbread cookies?
- Yes, these cookies freeze very well. Simply follow the general guidelines for freezing cookies to maintain their freshness.
- How should I store the cookies after baking?
- Store the cookies in an airtight container at room temperature. There’s no need to refrigerate them.
- Is it possible to skip the glaze on the cookies?
- Absolutely, if you prefer not to use the glaze, you can opt for a dusting of powdered sugar. This not only enhances their appearance but also adds a subtle sweetness.
Tips
- When the dough appears dry and crumbly, use the warmth of your hands to help bring it together into a cohesive ball, but avoid overmixing to prevent the cookies from flattening during baking.
- If almond flavor isn’t to your liking, you can substitute it with vanilla or lemon extract for a different but equally delightful taste.
- Consider making these cookies a day in advance, as they tend to taste even better the next day after softening slightly, enhancing their deliciousness.
- When filling the thumbprint with jam, ensure not to overfill to prevent overflow during baking, maintaining the cookie’s neat appearance.
Equipment
- Electric Mixer – For mixing the butter, sugar, and almond extract.
- Cookie Sheet – Although common, some people might need an additional or a specific type for baking.
- Parchment Paper – To line the cookie sheet, ensuring the cookies don’t stick.
- Plastic Wrap – For wrapping the dough before refrigerating.
- Measuring Spoons – For precise measurements of ingredients like almond extract and jam.
- Cooling Rack – To cool the cookies completely after baking.
