Raspberry Filled Almond Shortbread with Almond Glaze Recipe
Description: These delectable Raspberry Filled Almond Shortbread cookies, originally featured in Taste of Home, are a delightful treat that pairs perfectly with a comforting cup of tea. With a buttery almond-infused shortbread base, filled with sweet raspberry jam, and topped with a luscious almond glaze, these cookies are sure to become a favorite in your household.
Recipe Category: Dessert
Keywords: Cookie & Brownie, Raspberries, Berries, Fruit, Scottish, European, Kid Friendly, Potluck, Christmas, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Butter |
| 2/3 | Sugar |
| 1/2 | All-purpose flour |
| 2 | Confectioners’ sugar |
| 1/2 | Water |
| 1 | Almond extract |
| 3 | Raspberry jam |
| 1/2 | Almonds (for glaze) |
Aggregated Rating: 5 stars
Review Count: 61
Nutritional Information (per serving):
- Calories: 663.3
- Fat Content: 31.1g
- Saturated Fat Content: 19.5g
- Cholesterol Content: 81.3mg
- Sodium Content: 280.3mg
- Carbohydrate Content: 92.5g
- Fiber Content: 1.4g
- Sugar Content: 55g
- Protein Content: 4.7g
Yield: 36 cookies
Cooking and Preparation Times:
| Preparation | Cook | Total |
|---|---|---|
| PT2H | PT35M | PT2H35M |
Recipe Instructions:
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Begin by preparing your ingredients and equipment. In a medium mixing bowl (preferably using a plastic bowl with a lid for convenience), gather the butter, sugar, all-purpose flour, confectioners’ sugar, water, almond extract, raspberry jam, and almonds for the glaze.
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Cream together the butter and sugar until light and fluffy using a handheld mixer or stand mixer.
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Mix in the almond extract until well combined, infusing the dough with delightful almond flavor.
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Gradually add the all-purpose flour to the butter-sugar mixture, stirring until a cohesive dough forms and comes together in a ball.
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Once the dough is formed, cover the mixing bowl and refrigerate it for at least an hour. Chilling the dough will make it easier to handle and shape later.
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While the dough is chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready when the cookies are prepared for baking.
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After the dough has chilled, remove it from the refrigerator and shape it into 1 1/2 inch balls. Place these balls on an ungreased cookie sheet, leaving space between each for spreading during baking.
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Using the handle of a wooden spoon (or your preferred tool), make an indentation in the center of each dough ball. You can use your knuckle or any other suitable tool for this step.
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Fill each indentation with raspberry jam, adding a generous dollop to each cookie.
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Bake the cookies in the preheated oven for 14-18 minutes, or until they are lightly golden brown around the edges. Baking times may vary slightly depending on your oven, so keep an eye on them to prevent over-browning.
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Once baked, remove the cookies from the oven and, if desired, add an additional small amount of raspberry jam to each cookie for extra flavor (optional).
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Transfer the cookies to wire racks to cool completely, allowing them to set and firm up before glazing.
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While the cookies are cooling, prepare the almond glaze by mixing together the confectioners’ sugar and water until smooth and well combined.
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Using a butter knife, dip it into the glaze mixture and allow the excess glaze to drip off. Then, zig-zag the glaze across the cooled cookies in a decorative pattern, creating a visually appealing finish.
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Allow the glaze to set before serving or storing the cookies in an airtight container for later enjoyment.
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Serve these delightful Raspberry Filled Almond Shortbread cookies alongside your favorite hot beverage for a cozy and satisfying treat that’s perfect for any occasion.
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Enjoy the delicious combination of buttery shortbread, sweet raspberry filling, and almond-infused glaze with every bite, savoring the delightful flavors and textures of this delightful homemade dessert.
