Raspberry Almond Shortbread Cookies – Buttery, Delicate & Filled With Bright Raspberry Jam

🎉 Introduction

These Raspberry Almond Shortbread Cookies are buttery, tender, lightly sweet, and filled with a vibrant raspberry jam that brings the perfect fruity contrast. Almond extract gives the dough a warm, nutty aroma that pairs beautifully with the bright raspberry filling, making every bite taste like a bakery treat.

Soft yet crisp on the edges, melt-in-your-mouth in the center, and finished with a drizzle of almond glaze, these cookies are stunning on any holiday tray, perfect for gifting, and equally wonderful for Valentine’s Day, Mother’s Day, or everyday baking.

They look elegant, taste incredible, and take surprisingly little effort — shortbread magic at its finest.

🧰 Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer
• Baking sheets
• Parchment paper
• Small spoon
• Cooling rack
• Small bowl for glaze

🛒 Ingredients

For the Shortbread Cookies

• 1 cup (226g) unsalted butter, softened
• ⅔ cup powdered sugar
• 1 teaspoon almond extract
• 2¼ cups all-purpose flour
• ¼ teaspoon salt

For the Jam Filling

• ½ cup raspberry jam (seeded or seedless)

For the Almond Glaze

• ½ cup powdered sugar
• 1 tablespoon milk or cream
• ¼ teaspoon almond extract
• Optional: sliced almonds for topping

👩‍🍳 Directions

Step 1: Make the Shortbread Dough

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

Beat softened butter and powdered sugar for 2 minutes until creamy and smooth.
Mix in almond extract.

Add flour and salt, mixing until a soft, slightly crumbly dough forms.
(Shortbread should look a little crumbly — it comes together when pressed.)

Step 2: Shape the Cookies

Scoop 1 tablespoon portions of dough.
Roll into smooth balls and place on the baking sheet.

Use your thumb, knuckle, or the back of a teaspoon to create a small well in the center of each cookie.

Step 3: Fill With Raspberry Jam

Spoon about ½ teaspoon of raspberry jam into each indentation.

Don’t overfill — the jam will spread slightly as it bakes.

Step 4: Bake

Bake 12–14 minutes, until edges are set and just turning lightly golden.
Do not overbake — pale color = tender shortbread.

Cool completely on the baking sheet.

Step 5: Drizzle With Almond Glaze

In a small bowl, whisk:

• powdered sugar
• milk
• almond extract

Drizzle glaze lightly over cooled cookies.
Top with sliced almonds if desired.

🍽️ Servings & Timing

• Yield: 18–22 cookies
• Prep Time: 10 minutes
• Bake Time: 12–14 minutes
• Total Time: ~25 minutes

🧊 Storage & Reheating

Room Temperature: 5–6 days
Refrigerator: 1 week
Freeze (unbaked dough balls): 2 months
Freeze (baked cookies): 1–2 months

Let glaze fully set before storing.

🥄 Variations

1. Lemon Raspberry Shortbread: Add lemon zest to dough.
2. Vanilla Bean Shortbread: Replace almond extract with vanilla.
3. Mixed Berry: Use strawberry, cherry, or apricot jam.
4. Pistachio Almond: Add ¼ cup finely chopped pistachios to dough.
5. Chocolate Drizzle: Replace almond glaze with dark chocolate.
6. Heart-Shaped Cookies: Perfect for Valentine’s Day.
7. Nut-Free Version: Use vanilla extract instead of almond.
8. Gluten-Free: Use a 1:1 GF flour blend.
9. Spiced Version: Add cinnamon or cardamom to dough.
10. Almond-Lovers: Add almond flour for extra nuttiness.

❓ 10 FAQs

1. Why is my dough crumbly?
   Shortbread dough is naturally crumbly but should press together easily.
2. Can I use salted butter?
   Yes — reduce added salt.
3. Do I need to chill the dough?
   Not required, but helpful in warm kitchens.
4. Can I use different jam flavors?
   Absolutely — any jam works beautifully.
5. Why are my cookies dry?
   Overbaked — shortbread should remain pale.
6. Can I skip the glaze?
   Yes — but it adds wonderful almond flavor.
7. Can I freeze baked cookies?
   Yes — freeze with parchment between layers.
8. Why did my jam bubble over?
   Overfilled wells — use just ½ teaspoon.
9. Can I make these vegan?
   Use vegan butter + plant milk in glaze.
10. How do I get perfect round cookies?
    Roll dough firmly and press indents gently.

🏁 Conclusion

These Raspberry Almond Shortbread Cookies are a buttery, delicate, sweet–tart treat with gorgeous raspberry centers and a heavenly almond glaze. They look elegant, taste incredible, and come together effortlessly — a perfect cookie for holidays, gifting, celebrations, or any cozy baking day.

Every bite delivers buttery crunch, tender melt-in-your-mouth texture, and bright jammy flavor.

Raspberry Almond Shortbread Cookies – Buttery, Delicate & Filled With Bright Raspberry Jam

These Raspberry Almond Shortbread Cookies are buttery, tender, lightly sweet, and filled with a vibrant raspberry jam that brings the perfect fruity contrast. Almond extract gives the dough a warm, nutty aroma that pairs beautifully with the bright raspberry filling, making every bite taste like a bakery treat. Soft yet crisp on the edges, melt-in-your-mouth in the center, and finished with a drizzle of almond glaze, these cookies are stunning on any holiday tray, perfect for gifting, and equally wonderful for Valentine’s Day, Mother’s Day, or everyday baking. They look elegant, taste incredible, and take surprisingly little effort — shortbread magic at its finest.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

For the Shortbread Cookies

• 1 cup 226g unsalted butter, softened
• ⅔ cup powdered sugar
• 1 teaspoon almond extract
• 2¼ cups all-purpose flour
• ¼ teaspoon salt

For the Jam Filling

• ½ cup raspberry jam seeded or seedless

For the Almond Glaze

• ½ cup powdered sugar
• 1 tablespoon milk or cream
• ¼ teaspoon almond extract
• Optional: sliced almonds for topping

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowl
• Hand mixer or stand mixer
• Baking sheets
• Parchment paper
• Small spoon
• Cooling rack
• Small bowl for glaze

Method

 

Step 1: Make the Shortbread Dough

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Beat softened butter and powdered sugar for 2 minutes until creamy and smooth.
4. Mix in almond extract.
5. Add flour and salt, mixing until a soft, slightly crumbly dough forms.
6. (Shortbread should look a little crumbly — it comes together when pressed.)

Step 2: Shape the Cookies

1. Scoop 1 tablespoon portions of dough.
2. Roll into smooth balls and place on the baking sheet.
3. Use your thumb, knuckle, or the back of a teaspoon to create a small well in the center of each cookie.

Step 3: Fill With Raspberry Jam

1. Spoon about ½ teaspoon of raspberry jam into each indentation.
2. Don’t overfill — the jam will spread slightly as it bakes.

Step 4: Bake

1. Bake 12–14 minutes, until edges are set and just turning lightly golden.
2. Do not overbake — pale color = tender shortbread.
3. Cool completely on the baking sheet.

Step 5: Drizzle With Almond Glaze

1. In a small bowl, whisk:
2. powdered sugar
3. milk
4. almond extract
5. Drizzle glaze lightly over cooled cookies.
6. Top with sliced almonds if desired.

Notes

🧊 Storage & Reheating

Room Temperature: 5–6 days
Refrigerator: 1 week
Freeze (unbaked dough balls): 2 months
Freeze (baked cookies): 1–2 months

Let glaze fully set before storing.

🥄 Variations

Lemon Raspberry Shortbread: Add lemon zest to dough.

Vanilla Bean Shortbread: Replace almond extract with vanilla.

Mixed Berry: Use strawberry, cherry, or apricot jam.

Pistachio Almond: Add ¼ cup finely chopped pistachios to dough.

Chocolate Drizzle: Replace almond glaze with dark chocolate.

Heart-Shaped Cookies: Perfect for Valentine’s Day.

Nut-Free Version: Use vanilla extract instead of almond.

Gluten-Free: Use a 1:1 GF flour blend.

Spiced Version: Add cinnamon or cardamom to dough.

Almond-Lovers: Add almond flour for extra nuttiness.

❓ 10 FAQs

Why is my dough crumbly?
Shortbread dough is naturally crumbly but should press together easily.

Can I use salted butter?
Yes — reduce added salt.

Do I need to chill the dough?
Not required, but helpful in warm kitchens.

Can I use different jam flavors?
Absolutely — any jam works beautifully.

Why are my cookies dry?
Overbaked — shortbread should remain pale.

Can I skip the glaze?
Yes — but it adds wonderful almond flavor.

Can I freeze baked cookies?
Yes — freeze with parchment between layers.

Why did my jam bubble over?
Overfilled wells — use just ½ teaspoon.

Can I make these vegan?
Use vegan butter + plant milk in glaze.

How do I get perfect round cookies?
Roll dough firmly and press indents gently.

🏁 Conclusion

These Raspberry Almond Shortbread Cookies are a buttery, delicate, sweet–tart treat with gorgeous raspberry centers and a heavenly almond glaze. They look elegant, taste incredible, and come together effortlessly — a perfect cookie for holidays, gifting, celebrations, or any cozy baking day.

Every bite delivers buttery crunch, tender melt-in-your-mouth texture, and bright jammy flavor.