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    You are in: Home / Recipes / Raspberry Filled Almond Shortbread with Almond Glaze Recipe
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    Raspberry Filled Almond Shortbread with Almond Glaze

    Average Rating:

     57 Total Reviews

    Showing 41-57 of 57

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    • on September 19, 2006

      Out of all the cookies and desserts that our family made last Christmas, these were my favorite! I will make these again and again. Perfect texture and taste. I really want to make these more often but I'd eat the whole batch!

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    • on July 13, 2006

      Delicious. I halved the recipe because I wasn't sure if we would like these. I wish I hadn't. I used apricot jam. I will definitely make these again AND I will add to my holiday cookie list. Thanks.

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    • on July 06, 2006

      fabulous! my coworkers raved about the almond flavor!

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    • on March 26, 2006

      Excellent recipe! I used apricot jam instead of the raspberry and half the amount of glaze. They turned out beautiful and the family were most impressed.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on February 28, 2006

    • on December 18, 2005

      Great cookie and it's so easy to make too.

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    • on December 07, 2005

      made these for Thanksgiving and they were a hit! I ran out of them so fast, definitely making some more soon.

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    • on August 07, 2005

      Made these today, melt in your mouth shortbread consistency, nice almond flavour. I didn't get 36 cookies, more like 28, perhaps made them too big, but they were delicious anyway.

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    • on December 12, 2004

      Easy cookie, wonderful tasting and beautiful on your cookie trays. Thanks for sharing.

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    • on November 30, 2004

      Absolutely fabulous!! I will be making these for my Christmas cookie exchange this year. I have had nothing but raves, HUGE raves about this cookie. It is definitely a winner!!!! Thank you!

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    • on December 24, 2003

      I've found another really good cookie recipe! I used 1/2 butter and 1/2 margarine. For the first batch, I used a spoon handle to make the indentation - not a good finished look (like a body part - lol). For the rest of the batch I used my knuckle. The glaze didn't drizzle for me (I have problems in that area) so I just put the glaze in a plastic bag, snipped the corner and then piped it onto the cookies. The glaze hardened nicely (I'm glad to find this glaze recipe too) and there was a lot leftover. Thank you for theSE recipes!

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    • on December 21, 2003

      These are very easy to make and they do look like something you would find in a bakery shop. They make a very colourful addition to a cookie tray. I found them to be a bit on the sweet side with the glaze, although other people may not. Next time I will try drizzling melted white chocolate.

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    • on December 07, 2003

      These are terrific! The shortbread is so tender they truly melt in your mouth and the raspberry jam & glaze truly 'gild the lily'! The only change I made was to bake them as bars in a 9x13 pan and to top with the raspberry jam as soon as they came out of the oven. I added the glaze when the pan had cooled. I'll be making these again to take to our family holiday gatherings. Thanks for posting this wonderful treat.

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    • on August 19, 2003

      Cookies you would find in a real high end bakery! tender crumb and good flavor in the cookie part. the raspberry jam just makes it better and better! daughter did some with the glaze and some without. delicious both ways! thanks for a great recipe!

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    • on August 02, 2003

      The first I made, I burnt it but the next time I made sure I took it out in time. I used Pam's raspberry jam (Raspberry Jam), which I'd made earlier. It had seeds but that made no difference no difference to the taste. Also I warmed the glaze - I wasn't sure if I was supposed to - because the first time the cookies got soaked with the glaze so I had burnt, soaked cookies. Very easy to follow and wonderful results. Thank you.

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    • on December 23, 2002

      Salee, I made your cookies yesterday and they were a BIG hit with hubby & son. (I had to make another batch for the cookie tray, LOL). Since they were so easy to make, I didn't mind at all. I was out of raspberry jam, so I substituted peach preserves which worked wonderfully with the almond flavoring. Thanks for posting it.

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    • on August 19, 2002

      This was a really easy to follow recipe and the cookies were a big hit at our potluck. Thanks, Salee

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    Nutritional Facts for Raspberry Filled Almond Shortbread with Almond Glaze

    Serving Size: 1 (101 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 663.3
     
    Calories from Fat 279
    42%
    Total Fat 31.1 g
    47%
    Saturated Fat 19.5 g
    97%
    Cholesterol 81.3 mg
    27%
    Sodium 280.2 mg
    11%
    Total Carbohydrate 92.5 g
    30%
    Dietary Fiber 1.4 g
    5%
    Sugars 55.0 g
    220%
    Protein 4.7 g
    9%
    Detailed Nutrition Values About Nutrition Info

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