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Raspberry and Almond Shortbread Cookies


Raspberry and Almond Shortbread Cookies


1 cup butter, softened
⅔ cup white sugar
1 ¼ teaspoon almonds, halved
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioner’s sugar
1 tablespoon milk


Gather all ingredients.
Preheat oven to 350 degrees F (175 degrees C).
Beat the butter and sugar in a medium bowl until creamy. Mix with 1/2 teaspoon of almonds. Add the flour and mix until the dough comes together.
Form dough into 1/2-inch balls and place them about 2 inches apart on parchment paper. Use your thumb to press the ball down, make an indentation in the center of each ball and fill with jam.
Bake in preheated oven until edges are brown, 14 to 18 minutes; Let cool on the baking tray for a few minutes.
In a medium bowl, stir together sugar, milk, and remaining 3/4 teaspoon almonds until smooth; sprinkle lightly over warm cookies.

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