Raspberry Filled Almond Shortbread with Almond Glaze

Total Time
2hrs 35mins
Prep 2 hrs
Cook 35 mins

"Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do.

Ingredients Nutrition

Directions

  1. In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
  2. Cream Butter and Sugar.
  3. mix in the almond extract.
  4. Gradually mix in flour until the dough forms a ball.
  5. Cover and refrigerate for an hour for easier handling.
  6. Preheat Oven to 350 degrees.
  7. Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
  8. Using a wooden spoon handle make and indention in the middle of the ball.
  9. (I like using the knuckle on my first finger).
  10. Fill with the raspberry jam.
  11. Bake at 350 degrees for 14-18 minutes depending on your oven.
  12. Add aditional Raspberry jam if desired (I never do this).
  13. Remove and place on wire racks for cooling.
  14. Mix the Glaze ingredients.
  15. Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
Most Helpful

5 5

Fantastic cookie! I made it with raspberry preserves instead of jam. (not sure if it makes a difference) To keep your cookies from going flat when baking, make your balls with the indentations then chill for about 15 minutes before filling with jam and baking. I didnt use the glaze but melted white chocolate and drizzled over cookies. I got 40 cookies that didn't last long!

Made these cookies for "Think Pink." I also refrigerated the dough for about a half hour before filling and baking. I wish I could give 10 stars. They are absolutely delicious!! I'm certainly going to add these to my holiday baking.

4 5

Wonderful flavor and texture. Only loses a star because 1-1/2 inch balls are WAY to big. Typo perhaps? No way would you get 36 cookies out of that, and they spread out so much that it doesn't make a nice presentation (nothing like the pictures). I also learned the hard way that you don't want to make the indentation too large because the jam will soak through the cookie. But this is definitely a keeper.