Raspberry Almond Shortbread Cookies

I’ve been so amped up for posting this raspberry almond shortbread treats formula since it’s hands-down my #1 formula of the year. It’s so straightforward, yet so incredibly great. These are only my sort of treats, and they hold the spot as my number one treats to make during the special seasons.

I don’t know why, but rather when I saw these treats in Better Homes and Gardens, I wasn’t generally enlivened from the outset. I surmise in my brain, thumbprint treats are somewhat exhausting.

The surface of these excellent little thumbprint treats is great. They are somewhat firm around the edges and too delicate and chewy inside. The almond flavor is sweet and the treats are scrumptious and rich.

I trust your family appreciates these ideal little raspberry almond shortbread treats as much as my family did!

Regardless of how you wound up on this formula post, it would be ideal if you make certain to spare it on Pinterest so you remember about it later. In case you’re similar to me, you may think you’ll recollect where you saw a specific formula, yet when it’s the night prior to the gathering and you’re attempting to locate that uncommon raspberry almond shortbread treats formula to prepare, you would prefer not to need to burn through a lot of time attempting to find it. Trust me on this one, companions, it’s an astounding formula.



  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless red raspberry jam
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 3 to 4 teaspoons water
  • 1 1/2 teaspoons almond extract



  1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract.
  2. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour.
  3. Cover and chill for 1 hour or until dough is easy to handle.
  4. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
  5. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar.
  6. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  7. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract.
  8. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

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