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Let's Get Baking with these amazing Raspberry Almond Shortbread Cookies!

Updated: Jan 8

A photo of Raspberry Almond shortbread cookies.


1 cup butter

2/3 cup sugar

1/2 tsp. almond extract

2 cups all-purpose flour

1/2 cup seedless red raspberry jam

1/2 cup powdered sugar

3/4 tsp. almond extract

1 tsp milk


1.Preheat oven to 350 degrees

2. In a medium bowl cream the butter and sugar together until smooth.

3. Add 1/2 tsp. of almond extract.

4. Mix in the flour until the dough comes together.

5. Roll into 1-inch balls and place on an ungreased cookie sheet.

(I line my cookie sheets with parchment paper.)

6. Make a dent in the center of each ball with your thumb or a small round spoon, and fill with seedless raspberry jam.

7. Bake for 15 to 17 minutes until lightly browned. Cool for one minute on the baking sheet before transferring to a rack.

8. Once the cookies are completely cooled, drizzle with the icing.


Mix the powdered sugar, 3/4 tsp. almond extract, and the milk until smooth.

To drizzle on the cookies, put the mixture into a baggie, cut a very small hole in one corner at the bottom, and squeeze the icing in a zigzag fashion over the cookies.

Sometimes, the icing comes out too thick if you cut the hole too big, to avoid this, pick up some icing bags and tips

These are my favorite Christmas cookies and because there are never enough, I usually double this recipe ... they are so good!


1 Comment

Unknown member
Dec 14, 2023

Yummm. Looks easy enough for me

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