Raspberry Almond Shortbread Cookies

Baking cookies is a joyful experience that brings together the warmth of a kitchen and the delightful aromas that fill the air. Whether for a special occasion, a cozy gathering, or simply to indulge in a sweet treat after a long day, cookies have a special way of making moments memorable. Among the myriad of cookie recipes that exist, Raspberry Almond Shortbread Cookies stand out as a delightful option, perfect for any occasion. Their unique combination of flavors and textures makes them a favorite among cookie lovers.

Indulge in the delightful flavors of Raspberry Almond Shortbread Cookies! This easy recipe blends rich almond extract with tart raspberry preserves, creating a perfect cookie that's both sophisticated and comforting. These melt-in-your-mouth treats are perfect for any occasion, from cozy gatherings to family celebrations. Enjoy the process of baking and the joy of sharing these beautiful cookies. Ideal for tea parties or a sweet afternoon snack! #Baking #ShortbreadCookies #RaspberryAlmond #HomemadeCookies #CookieRecipe #DessertIdeas

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Ingredients

1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1/4 teaspoon salt

1/3 cup raspberry preserves

1/4 cup sliced almonds (for topping)

Additional powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy, about 3-4 minutes.

Stir in the vanilla and almond extracts, mixing well to combine.

Gradually sift in the flour and salt, mixing until the dough comes together. Do not overmix.

Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.

Once the dough is chilled, remove it from the refrigerator and unwrap one log. Slice it into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.

Using your thumb, make a small indent in the center of each cookie. Spoon about 1/2 teaspoon of raspberry preserves into each indent.

Top each cookie with a few sliced almonds for added crunch and flavor.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

If desired, dust with additional powdered sugar before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies