Buttery raspberry almond shortbread cookies filled with raspberry jam and finished with almond glaze. Perfect holiday cookies.

Scale

1 cup butter softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

2 cups plus 2 tablespoons all-purpose flour

1/2 cup seedless raspberry jam

Sugar for sprinkling

1 cup powdered sugar

3–4 teaspoons water

1 teaspoon almond extract

Cook Mode Prevent your screen from going dark

1. Beat softened butter for 30 seconds. Add sugar and almond extract and mix until combined.

2. Gradually add flour on low speed until dough forms.

3. Roll dough into 1-inch balls and place on parchment-lined cookie sheet.

4. Press indentation into each dough ball.

5. Refrigerate cookies for at least 1 hour.

6. Preheat oven to 350°F and fill each indentation with raspberry jam.

7. Bake 11–13 minutes until edges are light golden.

8. Cool cookies completely.

9. Mix powdered sugar, almond extract, and water to make glaze.

10. Drizzle glaze over cooled cookies and allow to set.

Do not overmix the dough to keep cookies tender.

Chilling dough helps cookies maintain shape.

Use seedless raspberry jam for smoother filling.