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RECIPE
9 INGREDIENTS8 STEPS55MIN

Raspberry Almond Shortbread Cookies

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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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Learn how to make almond cookies with raspberry jam in the center. Easy and delicious!

55MIN

Total Cooking Time

9

Ingredients
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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Cookies
1 cup
1 tsp
Almond Extract
1/4 tsp
Glaze (Optional)
1 cup
Powdered Confectioners Sugar
1/2 tsp
Almond Extract
1 Tbsp
Water
Milk
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Directions

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Step 1
In a large bowl, add Unsalted Butter (1 cup) and Granulated Sugar (2/3 cup) and beat until well combined and fluffy. Add Almond Extract (1 tsp) and beat again.
Step 2
Beat in the All-Purpose Flour (2 cups) and Salt (1/4 tsp) and mix until it forms a dough, then use a spatula or your hands to bring the dough together.
Step 3
Wrap cookie dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour or until dough is easy to handle.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
Using your hands, shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball.
Step 6
Spoon 1/4 to 1/2 teaspoon of the Raspberry Jam (to taste) into each indentation. Bake for 10 minutes or until edges are light brown. Allow cookies to cool.
Step 7
For icing, in a medium bowl combine Powdered Confectioners Sugar (1 cup) , Almond Extract (1/2 tsp) and Water (1 Tbsp) . Mix to make a drizzling consistency.
Step 8
Drizzle cookies with icing once cooled.

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