Celebrate the timeless appeal of shortbread with a twist that features the bright notes of raspberry and the comforting warmth of almond. These cookies are not only beautiful to look at but are also a joy to make, providing a perfect opportunity to bake from the heart.
Preparation time: 20 minutes Cooking time: 14-18 minutes Serving: About 24 cookies Equipment: Baking sheets, parchment paper, mixing bowls
Recipe: Raspberry Almond Shortbread Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 cup raspberry jam
Directions:
- Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to prevent sticking.
- In a bowl, whisk together the flour and salt; set aside.
- In another large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the almond extract to infuse the dough with its distinctive flavor.
- Gradually add the flour mixture to the butter mixture, stirring until just combined to form a smooth dough.
- Roll the dough into 1-inch balls and arrange them on the prepared baking sheets, spacing them about 2 inches apart.
- Press a small indentation into the center of each dough ball with your thumb.
- Fill each indentation with a small amount of raspberry jam, being careful not to overfill.
- Bake in the preheated oven for 14-18 minutes, or until the edges of the cookies are just starting to brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
These Raspberry Almond Shortbread Cookies offer a sublime blend of flavors that are sure to impress. Serve them as a sophisticated treat at your next gathering, or package them up beautifully for a thoughtful homemade gift. Enjoy the delightful contrast of textures and tastes that make these cookies a special treat for any occasion.
