Raspberry and Almond Shortbread Cookies

Fresh Jam Makes The Perfect Shortbread Cookie!


Milk 1 teaspoon
Seedless Raspberry Jam 1/2 cup
White sugar 2/3 cup
Almond extract 3/4 teaspoon
Butter 1 cup, softened
Confectioners sugar 1/2 cup
All-purpose flour 2 cups

30 minutes to prepare, 18 minutes to cook, ready in 1 hour and 15 minutes

Fresh jam and buttery shortbread combine to satisfy any sweet tooth and even the pickiest eater. The addition of raspberry jam makes this a go-to dessert that’s better than a bakery.

Step 1: Preheat your oven and set to 350 degrees F

Step 2: Mix and blend butter with white sugar, adding almond extract in, until the mix is evenly blended

Step 3: Add in all-purpose flour until texture of mix makes a dough-texture

Step 4: Form into round balls and create small holes on the tops of each, adding on raspberry jam or jam of your selection

Step 5: Bake for approximately 18 minutes, until brown texture forms

Step 6: To top, mix confectioners sugar, milk and 3/4 tablespoon of almond oil, add to tops of cookies

A simple recipe that yields a fan-favorite bakery classic with fresh jam!

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